José Mopán
ZeměColombia
OblastBruselas, Huila
FarmaLimón
Nadmořská výška1 800 m
Velikost farmy3-4 ha
Nelson Taborda was born and raised on coffee farms, and through his work and support from the government, he was able to own his own coffee farm, which he has been managing since he was 20 years old. He initially followed traditional practices and sold coffee to the Colombian Coffee Growers Federation. However, he has now embarked on the production of specialty coffee with great success, bringing him and his family a better income and improved quality of life. The Taborda family is deeply involved in the coffee industry, both in trade and directly as farmers. Their farms are scattered across the hills of the picturesque village of Titiribí in the Antioquia region, about two hours from Colombia’s second-largest city, Medellín. Nelson’s brother, Walter, chose a business-oriented path and now, under the brand 1000Montañas, unites farmers around the settlement to produce natural coffees for both international markets and local cafes. Nelson is particularly passionate about honey processing and extended fermentation.
Crusitania farm has been in Mr. Nelson’s hands for 25 years. He acquired the land, which was previously used as a cattle farm, cleared it, and began growing coffee, a pursuit that remains his passion.
„What makes our coffee special is that we take care of the soil where we grow it. We avoid chemicals and use fertilizers that do not deplete the soil’s nutrients. We help the soil produce coffee sustainably without causing harm. The benefits of our long-standing care of the soil include high productivity, superior quality, higher ratings, and better profiling. However, the climate presents challenges. The quality of coffee is highly dependent on climate, which is difficult to control or predict.“
Coffee is processed traditionally. It is harvested by hand with the help of expert pickers who ensure as many ripe cherries as possible are selected. The cherries are dehulled using an electric machine, fermented in plastic tanks, and the pulp is repurposed as fertilizer. „We strive to reuse everything,“ Nelson says. Another innovative addition to the farm is the use of shelters or greenhouses specifically designed for drying coffee. „For subsistence processes, this is very much needed.“
O kávě
The coffee trees on the farm have reached a mature stage, with 35 to 40 years passing since they were first planted. The diverse tree canopy provides essential shade, not only for coffee cultivation but also as a habitat for various bird species during certain seasons. The family often visits the farm to observe the birds attracted to the trees, which add to the ecological balance of the area.
The Huila region, now renowned among coffee enthusiasts, holds a special place in the story of the farm. The family first visited the Pitalito area in March 2019, falling in love with its natural beauty and recognizing its potential for coffee production. Over the past three years, the farm has transitioned to organic coffee cultivation and is in the process of obtaining certification for the entire operation.
The farm features infrastructure designed to support high-quality coffee production, including a fertilizer storage facility, a warehouse for aging coffee, two drying rooms, a two-story processing hall with a wet mill, two coffee tanks, and a fermentation yard. With these resources, the farm also aspires to become an agro-tourism destination, offering visitors opportunities for hiking, bird and animal watching, horse riding, and coffee-related experiences.
José Mopán, the farmer, is a natural coffee enthusiast. He believes that this method brings out the fullest flavor of coffee and truly maximizes its potential. Looking ahead, the family hopes to explore other fermentation techniques, including those conducted without air access, to further innovate and refine their processes.
CO-23-023
Pink Bourbon - natural
The coffee is collected, sorted, and selected in water for bean density. The coffee is then left to ferment for 120 hours in tanks. This is followed by further fermentation for 72 hours in bags. The coffee is then gradually dried in dryers and the beans are stabilized.
CO-23-024
Caturra - natural
The coffee is collected, sorted, and selected in water for bean density. The coffee is then frothed and left to ferment in the bags for 100 hours. This is followed by a further 100 hours fermentation in a tank. The coffee is then gradually dried and allowed to stabilize.
CO-23-025
Geisha - natural
The coffee is collected, sorted, and selected in water for bean density. The coffee is then left to ferment for 48 hours in a tank. This is followed by a further 40 hours of fermentation in bags. The coffee is then gradually dried and allowed to stabilize.
CO-24-044
José Mopán Pink bourbon
The first harvest of the Pink Bourbon variety at Limon Farm was processed anaerobically. That is, after the ripe cherries are picked, the coffee is cleaned of impurities and then fermented in a closed plastic tank for 120 hours. The coffee is then lightly washed and the whole coffee cherry is dried on the farm for about 20 days.
