Familia Pencue Filter

Every season, we travel to Colombia to visit the Department of Huila, one of the best regions in the country with producers very focused on quality. In 2024, we participated as cuppers in the Guadalupe producers' championship. Javier and his wife Rosalía were champions, and we began discussions to work with them, which came to fruition in 2025.

The visit to their farm in November 2024 was quite an event for us, as the municipal mayor and his wife accompanied us on a difficult hour-long journey until we reached the farm at 1780 masl, along with the Pencué Fierro family. There, we learned firsthand about the varieties they cultivate: Colombia and San Bernardo. The latter, unknown to us, surprised us with its cup profile and morphology, being a tall and extremely flexible plant.

Here, coffee is harvested manually and floated in plastic containers. Afterwards, it is left to rest in the pod and then de-pulped. The coffee ferments for 24 hours in a tiled tank. Then, it is washed, leaving some mucilage on the parchment. Finally, the beans are dried in a solar dryer for about 15 days, depending on the weather.