La Primavera Farm
Farm Story
Jose is an agricultural technician who has been involved with coffee ever since graduating from school in 2002. While working for the local producer cooperative Cadefihuila, he deepened his knowledge, and by the time he owned his own farmland, he had already laid a strong foundation for producing high-quality coffee. Later, he helped other producers in the Bruselas region win the Cup of Excellence (COE) and became the first Q Grader certified in the U.S. from his area.
With over 20 years in the coffee industry, coffee is truly Jose’s life. He’s grateful that coffee has given him a livelihood, a family, and the ability to support other producers in his region as a Q Grader. His motivation in life is his four children—he’s driven by a strong desire to leave them the best possible future.
Outside of the harvest season, Jose focuses mainly on maintaining healthy soil, always working to preserve the land’s vitality. When asked about the secret to making high-quality coffee, he describes it as something “mystical.” It's not something you can force—it’s a gift from nature that comes from daily effort and care. “God is wise,” Jose says. Coffee grown at lower altitudes in high volumes tends not to develop a rich flavor, while high-altitude, flavorful coffee can't be produced in large quantities. That's why, he believes, all you can do is work hard each day and be grateful for the blessings you receive.
Jose highly values his collaboration with Good Coffee Farms, calling it a "truly wonderful and innovative project.” He believes it represents one of the future paths for sustainable coffee. While others may have built bicycle-powered depulpers before, GCF stands out for developing an entire system that is operational and impactful. He considers it a unique and highly valuable initiative.
Looking ahead, Jose dreams of creating a company that can promote coffee from his local area to the world. And he has a message for Japanese roasters:
“The coffee I’m sending you is a proud blend of the delicate flavors of Bourbon and Caturra. I hope you enjoy it with its rich aroma!”
Coffee Lot and Farm Details
Farm Name: FINCA LA PRIMAVERA
Varieties: Pink Bourbon 50% / Caturra 50%
Process: Dry Washed (Dry Fermentation)
Tasting Notes: Navel Orange, Cacao Nibs, Tea-like
Basic Data
Department: Huila
Region: Bruselas
Altitude: 1600–1700m
Farm Size: 6 hectares
Google Map: https://goo.gl/maps/FfH7MhrHGuBiXib66
Variety Data
Varieties: Pink Bourbon 50% / Caturra 50%
Number of Trees: Pink Bourbon – 9,500 / Caturra – 7,000
Planting Dates: Pink Bourbon – April 1, 2013 / Caturra – March 3, 2006
Last Pruning: Pink Bourbon – March 3, 2019 / Caturra – February 3, 2018
Processing Data
Harvest Dates: December 20 and December 29, 2022
Cherry Brix Level: 17–18%
Processing Method: Dry Washed (Dry Fermentation)
Fermentation Time: 48 hours
Drying Time: 9 days
Product Information
Grind Options: Whole beans or medium grind
Shipping Timing: Ships approximately 1–3 days after roasting
Storage Instructions: Keep in a cool, dry place away from direct sunlight and humidity
Usage Note: Use as soon as possible after opening
Best Before Date: 90 days from the roast date
