These are the farmers we are fortunate enough to work with.  Their passion, dedication, and high standards matches ours and that of our roasters.


Gustavo Patino purchased Finca El Ocaso in 1987 with the vision of building an environmentally sustainable farm with top quality specialty coffee.  Salento was not a coffee producing town back then as it was thought that the high altitude and chilly nights were not ideal for coffee production.  That has since been proven wrong.  Finca El Ocaso is inhabited by micro-fauna and flora and visited by more than 60 different species of birds, sharing its place with nature and contributing to the quality of the cup.  It’s no wonder why it was a 2010 Cup of Excellence finalist.
Region: Salento, Quindio
Farm: El Ocaso
Farmer: Gustavo Patino
Varietals: Tabi & Castillo
Altitude: 1750-1900 m.a.s.l.
Certifications: Rainforest Alliance, UTZ, 4C Association
Awards: 2010 Cup of Excellence finalist

Villa Bernarda has been in the Correa family for over 5 generation.  William Correa has been a life-long coffee farmer and with the help of his son, Willy Correa, has drastically improved the quality of his coffee by way of improved processing methods and quality control.  Combining the old traditional methods with the new third-wave methods, Villa Bernarda is producing a spectacular cup with a unique, tea-like profile.  Think tropical fruit starbursts with delicate tea-like essence.
Region: Jerico, Antioquia
Farm: Villa Bernarda
Farmer: William Correa
Varietals: Dos Mil
Altitude: 1900 m.a.s.l.


Edgar Correa’s farm is 4.5 hectares and has been in his family for five generations.  Edgar is the brother of William Correa, our producer partner from Finca Villa Bernarda, and has his farm right across the street from him.  They work together to run both farms and also involve their children who have been instrumental in pushing the limits with the experiments.  We love working with the Correa family and look forward to many years of great coffee.


Region: Jericó, Antioquia
Farm: Los Abuelos
Varietals: Castillo
Farmer: Edgar Correa
Altitude: 1850-1900 m.a.s.l.

Conrado Suarez

Conrado’s farm is 10 hectares and has been in his family for many generations.  Conrado handles all of the processing of his coffee, fermenting for 36 hours and sun-drying on roll away concrete beds.  His dedication and passion reflects in the cup of this bright, creamy, and chocolatey coffee.

Farmer: Conrado Suarez
Region: Jerico, Antioquia
Altitude: 1850 m.a.s.l
Varietal: Castillo & Dos Mil
Processing: Fully washed, 36 hour fermentation.
Tasting notes: Sweet, clean, classic tasting Colombian.  The Dos mil varietal adds the nice pop, the castillo gives it the chocolate and creamy body.

Jair Ciro

Finca La Alejandria

Jair Ciro is a smart man who was on the brink of trading in his coffee trees for a different product.  Why?  Because the market price was so low that he was actually losing money by continuing to produce coffee.  Thank goodness we met Jair when we did.  The complexity of the cup is what attracted us to his coffee.  A sweet and creamy cup when hot, complex and bright when it cools.  His farm is in the beautiful town of Cordoba and lies at 1650 m.a.s.l.


Region: Cordoba, Quindio
Farm: Finca La Alejandria
Varietals: Castillo
Farmer: Jair Ciro Aristizabal
Altitude: 1650 m.a.s.l.

Jair Ciro

Finca Mi Ilusion

Don Octavio works hard and meticulously to produce a brilliant cup of coffee. His farm lies at 1650 m.a.s.l. and is not an easy hike to get to, but we’re thankful for his partnership.  Octavio produces a fully washed Castillo, hand-selecting the ripe cherries at the wet-mill, depupling, and fermenting in water for 16 hours.  The coffee is then taken to the drying bed for 12-15 days.


Region: Pijao, Quindio
Farm: Finca Mi Ilusion
Varietals: Castillo
Farmer: Octavio Garcia Bravo
Altitude: 1650 m.a.s.l.


Don Felix’s farm is 12 hectares and has been in his family for several generations. We first met Don Felix at one of our meetings with the town’s producers where we cupped over 50 lots from the town.  Don Felix’s coffee stood out from all of them.  His coffee is a special blend of Dos Mil and Caturra and displayed perfectly in the cup.  The bright and tropical notes from the Dos Mil and the red fruits and creamy body from the Caturra never disappoints.


Region: Jerico, Antioquia
Farm: Don Felix
Varietals: Dos Mil, Caturra, and Castillo
Farmer: Felix Porras
Altitude: 1900 m.a.s.l.


Noralba Velandia’s farm is 3 hectares, small enough to allow her to process all of her coffee on her own. Her two sons and daughter help her run the farm, but the wet-mil is run by Nora.  “I don’t let anyone else run the wet-mil.  They are not as careful as I am!”.  We appreciate that attention to detail, Nora, as it shows in the cup!  Get ready for a wild cup as her farm contains five different varietals.


Region: Pijao, Quindio
Farm: El Nogal
Varietals: Tabi, Castillo, Maragogype, Colombia, Caturra.
Farmer: Noralba Velandia
Altitude: 1850 m.a.s.l.


Las Hermanas

The Velandia sisters, apart from looking a lot a like, they also process their coffee very similarly.  Their farms, which they inherited from their late father, spread about 15 hectares in total and produce a beautiful coffee which we instantly and successfully blended together to create LAS HERMANAS blend.


Blend: Las Hermanas
Farmers: Nora Velandia, Miriam Velandia, Marta Velandia
Region: Pijao, Quindio
Varietals: Caturra, Castillo, Tabi, Bourbon
Altitude: 1900 – 2000 m.a.s.l.
Process:Fully Washed. Cherries hand-selected..
Tasting Notes: A blend of three sister’s neighboring farms. This blend is SOLID. Red Berries, Panela, Caramel, White Chocolate, bright acidity, creamy.


Bernardo Jaramilo’s farm is 4 hectares containing 28,500 coffee trees.  The operation is family run with his sisters and brothers handling all of the picking and wet-mill processing. The farm contains two varietals, Castillo and Dos Mil, and is grown at almost 2000 m.a.s.l., that’s pretty high!  Bernardo is dedicated to producing high quality and clean coffee.  Get ready for a bright cup with fantastic acidity.


Region: Jerico, Antioquia
Farm: Finca Santa Ana
Varietals: Dos Mil & Castillo
Farmer: Bernardo Jaramillo
Altitude: 1950 m.a.s.l.


Costa Rica


Jorge Brenes comes from a family that has worked in the agriculture industry for generations.  He’s a young and highly motivated farmer whose passion for coffee and nature has led him to revamp the family farms and implement the latest in processing methods.  Jorge’s drive and creativity keeps us on our toes and always looking forward to each harvest.  Not to mention his semi-washed and honey processed Geisha.  Jorge and his family run both farms, Hacienda Tobosi and Finca Copey.

Region: Tarrazu
Farm: Hacienda Tobosi
Farmer: Jorge Brenes
Varietals: Red & Yellow Catuai, Villasarchi, Geisha
Altitude: 1500 m.a.s.l.
Region: Copey De Dota
Farm: Finca Copey
Farmer: Jorge Brenes
Varietals: Red & Yellow Catuai, Villasarchi, Geisha
Altitude: 1900 – 2200 m.a.s.l.



Don Alexis is Jorge Brenes’s neighbor and is producing an excellent coffee.  Jorge and Don Alexis are working together to produce and process the coffee from his farm. We are excited to be a part of this team effort.

Region: Tarrazu
Farm: Don Alexis
Farmer: Don Alexis
Varietals: Red & Yellow Catuai, Caturra
Altitude: 1600 m.a.s.l.