Producer: Villa Loyola Agroecological and Environmental Innovation Center
Farm: Finca Villa Loyola
Region: Pasto, Nariño
Altitude: 6,160 feet | 1,878 masl
Varietal: Caturra, Colombia, Catuaí
Process: Natural w/Carbonic Maceration 
Roast: Light
Notes: Concord Grape, Marzipan, Pink Grapefruit

Under the leadership of farm manager Alejandra Giraldo, Finca Villa Loyola's dedication to organic farming practices and sustainability is evident across its operations. Resident animals and micro-organisms are used to improve compost and soil; rainwater is collected for an advanced irrigation system; infrastructure has been constructed with renewable bamboo grown on the farm; and much more.

The farm's wet mill allows for great control and consistency in coffee processing, with equipment for pre-classification of coffee cherries, depulping, fermentation, and washing. The roof of the wet mill collects rainwater that is then stored in an underground tank to be further used to move and process the coffee cherries. During processing the water is recirculated, and at the end of the process the wastewater is redirected to a treatment reservoir.

Developed in the Beaujolais region of France in the 1930s as a wine-making technique, carbonic maceration is a fermentation method that intensifies fruity aromatics while restraining acidity and astringency.

To apply this technique to coffee processing, coffee cherries are rinsed, separated by density, and placed in plastic containers. The containers are then purged using carbon dioxide to expel oxygen and other atmospheric gases. Once purged, the containers are sealed using lids with a one-way valve, allowing gas to escape during fermentation while preventing any from entering.

In this CO2-rich environment, fermentation begins intracellularly by the action of enzymes, rather than yeast or other microbes. The cherries are allowed to ferment this way for 72 hours before being moved to shade-covered drying beds where they are dried as a natural-process coffee.

Villa Loyola serves a model for sustainable organic agriculture as well as what a long-term Direct Trade relationship can achieve.

Since Padre Joe’s reassignment and departure from Villa Loyola in late 2019, leadership has been taken on by General Manager Alejandra Giraldo, with coffee production overseen by Agriculture Manager Diego Chicaiza. Born and raised on a coffee farm, Diego has worked various roles in the coffee industry in Colombia since beginning his career in 2008. A certified Q Grader and experienced quality control technician, Diego’s skill sets are fully utilized at Villa Loyola, where he manages coffee production, processing, cuppings for quality assurance, and the roasting program for locally sold coffee.