This round, satisfying coffee introduces itself with aromas of cinnamon, blood orange, and vanilla. Notes of mandarin and pecan in the cup accompany pomegranate acidity and strawberry sweetness. The layered finish features cedar and spiced Mexican chocolate.
Producer: Padre José Aguilar Posada
Farm: Finca Villa Loyola
Region: Pasto, Nariño
Altitude: 6,160 feet | 1,878 masl
Notes: Mandarin, Mexican Chocolate, Vanilla
Under the leadership of Padre José Alejandro Aguilar Posada and farm manager Alejandra Giraldo, Finca Villa Loyola has converted from conventional agriculture to organic practices with a commitment to sustainability that's 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 new wet mill allows for greater control and consistency in coffee processing, with equipment for pre-classification of coffee cherries, depulping, fermentation, and washing. Washing channels were built with ergonomics in mind, with an L shape and stainless steel retainers to improve the separation of floaters. 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 cherry. During processing the water is recirculated, and at the end of the process the wastewater is redirected to a treatment reservoir.
Learn more about Villa Loyola's innovations in sustainable agriculture in Maritza Taylor's blog post.
Villa Loyola serves a model for what a long-term Direct Trade relationship can achieve, as well as what organic, sustainable agriculture looks like, even when organic certification is not sought: