In partnership with Belco, Finca El Jazmín has become a living school of Intensive Ecological Agriculture (IEA). Here, our agronomy and quality team implements ecological, organic, and regenerative practices to show that transitioning towards more sustainable and resilient farming is possible. This model farm is open to producers who want to learn and bring these practices into their own crops and communities.
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Growing knowledge, growing sustainability.
A Living School of Sustainable Coffee
"Finca El Jazmín is more than a coffee farm – it is a collaborative project with Belco and the Transition Area, where we established an Intensive Ecological Agriculture (IEA) School. Here, our agronomy and quality team is actively applying ecological, organic, and regenerative practices to prove that the transition towards a more sustainable and resilient agriculture is not only necessary, but possible."
This living school is open to coffee producers who wish to witness, learn, and adapt these methods to their own farms and crops. By sharing knowledge and practical experience, Finca El Jazmín becomes a hub of innovation, where sustainability grows hand in hand with coffee excellence.
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- Colombia
Origin
Region
Risaralda Terroir
Pereira - Jazmin
Farm
- Sophie Barthelemy
Producer
Species
Arabica Drying
Greenhouses
Packaging
35kg - Sisal bags
Altitude
1600 Harvest period
April - June Type of harvest
Manual
The farm Jazmin
After four years of searching in the Coffee Cultural Landscape of Colombia, I finally found the perfect farm—one that met all the criteria to produce the coffee I dreamed of, thanks to its unique microclimate and rich biodiversity.
Originally, the farm was called “Finca El Silencio” because of its peaceful atmosphere, where the only sounds are those of nature. Later, I renamed it “Finca Jazmín,” inspired by the coffee blossom, which belongs to the same family as jasmine, and by the vision of surrounding the house with jasmine flowers.
From the small village of Cantamonos, you enter through the farm’s gate and descend toward the river. Crossing the Consota River bridge, you arrive at Finca Jazmín, completely surrounded by native trees that protect our lush coffee plants. Here, the songs of howler monkeys blend with the gentle flow of the river, creating a symphony of nature.
A traditional coffee house stands proudly among the coffee fields, welcoming visitors into the heart of the Coffee Region. Once you arrive at the farm, you are immersed in the breathtaking mountains of Colombia’s coffee lands.
Total number of hectares
20 Number of hectares cultivated
18 Altitude
1600 Agroforestry level
1 - Simple
Meet Sophie Barthelemy
A few words about Sophie Barthelemy
"Being the granddaughter of a winegrower, I always dreamed of having my own land to cultivate. Coffee has always been my passion— from the cup to the planting and every step of its processes. I felt a deep connection between a coffee tasting and a wine tasting, and I came to understand that coffee is truly a product of excellence.
As a biochemical engineer, I am fascinated by the different fermentation processes of coffee, experimenting to create unique aromas. And as a biology teacher and a nature lover, I am passionate about agroforestry and sustainable production. I am very proud to own my farm at the age of 28, a place where I will see grow what I will nurture for the rest of my life.
My biggest challenge has been stepping into a world traditionally led by men, where being a woman— and even more, being young and foreign— is not easily accepted. Fortunately, having a young team open to new practices has helped a lot. Still, managing workers in general can be complex.
My vision has always been to produce specialty coffee through sustainable farming, and to make the farm a place of learning and a model for others—where experiments in processes and cultivation can be carried out, and where the role of women in the countryside is truly valued".
Analyzed to the nearest gram
Find detailed physical and sensory analyzes of your coffee in the quality sheet with:
- Density
- The humidity level
- Water activity
- Colorimetry
- The sieve
- The nature of the defects
- The score and its details
- The aromatic profile (downloadable)
Equipments selection
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