Palermo

This coffee comes from a renowned terroir in Colombia. It is mainly produced by the Cerquera family but is also sourced from their neighbors.

"Our historical dedication to coffee production is evident in the constant renewal of our plots and the application of good cultural practices on the farm. We always work with varieties recommended by the National Coffee Federation, developed through their research center, Cenicafé. We ensure to select varieties that are resistant to pests and diseases."

Between harvests, the family actively engages in the various tasks involved in managing a coffee farm while waiting for the next harvest. Annual production ranges from 150,000 to 200,000 kilos of natural coffee, with harvesting concentrated mainly between May and July. Coffee sorting is done manually, followed by fermentation in the cherry for 12 to 24 hours, and then solar or mechanical drying.

The coffee is produced using traditional practices at Finca La Lindosa of the family Cerquera, which is in the corregimiento of Paraguay, in the San Pedro village, within the municipality of Palermo, Department of Huila., including mechanised cleaning with a scythe and manual fertilization three times a year, following the agronomist's technical recommendations. Approximately 5 permanent workers are employed, and an average of 150 pickers are involved during the harvest season. The farm undergoes renewal every 7 years, using resistant coffee varieties.

"This farm was established about 25 years ago but has a tradition spanning over 60 years, as my family has been involved in coffee cultivation in the municipality of Teruel".