Set in the breathtaking region of Pitalito, Huila, Villa Pastora farm is in the municipality of Palestina Huila. The farm was acquired by Mrs. Pastora in the decade of the 80’s and she oversaw it until 2002. She was the first person to plant typical coffee trees on her farm, from that moment the coffee roots were born and inherited by her grandchildren and children, today the second and third generation of coffee growers, who have focused for several years on the production of highly differentiated coffees.
Finca Villa Pastora exemplifies the success of a family-run coffee business, passed down through three generations and continuously innovating to stay ahead of the curve in the specialty coffee industry. Today, the farm focuses on naturally processed coffees, relying on favorable weather conditions, expert knowledge, and meticulous monitoring to prevent overfermentation.
Process: it starts with the ripe fruits being floated to remove impurities. The first
fermentation is carried out in bags for 48 hours, then the coffee is moved to baskets for
oxidation for 24 to 36 hours, depending on the temperature. Once oxidation is finished,
the coffee is fermented for another 48 hours. The cherries are then sent to the dryer for
14 to 20 days until they are dry and ready to be packed and stored.