Origin Information

Brian Anacona
Castillo, Caturra
Villamaria, Iquira, Huila, Colombia
1900 meters
Clay minerals
Fully washed and dried on raised beds

Background Details

Arrivals from Huila are always a special treat and even more so when they are fully traceable to a particular producer. Brian Anacona produced this micro-lot on his 8.5-acre farm called el Cerrito in the municipality of la Iquira where he lives with his wife and their son. Brian has taken a great deal of care to intercropped his coffee with avocado trees, which helps him better manage the health of his farm and provides his family with another source of income. Brian has his own micro-mill where he carefully harvests cherries and holds them for 15 hours to ferment before depulping and fermenting for another 30 hours. After this, he washes the coffee to remove the mucilage and then gently dries it on raised beds over a period of 20 days. While Brian has designed farm management and post-harvest solutions to fit his needs, he also has a strong alliance to bring his coffee to the international market and earn fair prices. He has partnered with an exporting company called San Miguel, a family owned company based in Huila that focuses on bringing traceable individual farmer micro-lots to the international market. The partnership has helped Brian increase earnings from coffee sales, which means he can reinvest in his farm and strengthen his family’s livelihood.