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Process + Varital
This coffee was grown by Luz Helena Salazar at the Maracay farm. The lot underwent 30 hours of dry anaerobic fermentation, during which peaches were added to the environment. After fermentation, the coffee was gently washed and dried on raised beds at temperatures below 35ºC until the ideal moisture content was reached. This variety, developed by the Federación Nacional de Cafeteros, is more productive than Caturra and resistant to coffee leaf rust.
Origin
Luz Helena, originally from Armenia, has been producing coffee for 20 years on her 8-hectare farm in Quindío, located at 1450 m.a.s.l. She is the mother of Carlos and Felipe, co-founders of Cofinet, and the wife of Jairo Arcila. Inspired by Jairo’s work in the coffee industry, Luz began learning how to care for coffee plants and produce high-quality cherries.
For the past few years, Luz has focused on Specialty Coffee, working with Cofinet to improve farm practices and produce the best cherries possible. Once harvested, her cherries are processed at Cofinet’s La Pradera station. Outside of farming, Luz enjoys spending time with friends and supporting local vulnerable communities.
