Oliverio is a very nice gentleman, a farmer with all his heart, he is very hospitable and dedicated and he also leads his children to farm. Together with his wife, they look after the family business and are constantly improving the quality. They pride themselves on clean, precise work and invest the money they earn either in the education of their children and grandchildren or in improving the infrastructure and processes on the farm.
Finca La Correa
Caturra, Pink Bourbon, Colombia, Castillo, Bourbon Pimienta
“Originally, my dad lived with my mom at my paternal grandmother’s house, but to support the family, he traveled to the department of Putumayo to work as a laborer. He used to get hired for coca cultivation work. The work was good and after a few months he told my mother to come and see him and us, we were three siblings at the time. Eight days after my mother moved with us, the government started persecuting people who were growing coca and the bombing started. My mom ran with us and hid us from the planes that were dropping bombs, so she decided to quickly return with us to the Huila area, and that’s when my dad bought a quarter of an acre from one of his brothers and started growing coffee on it. Step by step he bought small plots of land and gradually in this way he bought from five different owners about 9 hectares of land on which we have coffee and 2 hectares of nature reserve.
“Thanks to the natural conditions and the quality of the soil, which is rich in nutrients, our coffee is characterized by its fineness.”
Since then, we have been working with choice coffee, with good results. We have coffee that has won awards for its quality. Thanks to the natural conditions and the quality of the soil, which is rich in nutrients, our coffee is characterized by its smoothness and balance with notes of citrus, flowers and medium acidity. Thanks to coffee, we can live in peace and have a relatively good life, even though the work on the farm is far from easy and simple.”- Marisol, daughter of Oliverio, one of our favorite farmers.
We have been working with Oliverio for several seasons now and we are gradually deepening our cooperation. We especially appreciate his classic washed coffees.
Our lot is of the Caturra variety, which Oliverio harvests twice a year and processes using the traditional washed method. Drying takes place for 15 to 20 days in the drying rooms on the roof of the farm. We have been working with Oliverio and his daughter Marisol since 2020 and we enjoy it very much. The washed Caturra from the La Correa farm is very clean, harvest after harvest very stable. We are happy to have it in our range so often!