La Pastora is located in Los Monos in Ciudad Bolivar. The farm was founded 1940, and in 2020 it was purchased by Hernan and Eugenio Prieto. Thirty percent of the farm is dedicated to a native forest reserve generating a microclimate and a habitat with a diverse ecosystem, all this accompanied by practices in the coffee process that are sustainable and friendly to the environment.

The La Pastora project was born from the great success obtained by the Prieto brothers (Hernan and Eugenio) in obtaining high quality coffees on their Villa Clabelina farm. With the knowledge obtained in previous years, the Prietos brothers decided to start a new project that would closely resemble the success obtained in Villa Clabelina.

La Pastora is the neighbouring farm of Villa Clabelina. That is, they have similar microclimate, soil and varieties, which has allowed us to develop and improve the quality of coffee in a short time.

Processing

Picking:

The coffees are picked by hand here, as the terrain does not allow for mechanical picking. It is steep and uneven terrain.

Processing:

Once the cherries have been picked they are first fermented for 24 hours, after which they are mechanically dried for 7 days with controlled temperature of 40 degrees.

They have been working with Juan Saldarriaga to improve their processing and processing facilities, building new and improved rooms for drying coffee in a controlled manner, and allowing them to also process honey and natural coffees.