This coffee was produced by Rebeca Gómez with the help of husband Jesús Muñoz. Her farm “La Albania” is just two and a half hectares in size, located in the small town of La Independencia at an elevation between 1,750-1,900m above sea level.

At 4 hectares in size, El Totumo (which translates to “the calabash tree” in Spanish) is a fairly large farm for the region (most average just 1-1.5 hectares!). Luz Mila, her husband and her children are a prominent coffee-growing family in the region and have been producing coffee for over 27 years.

Rebeca works diligently at the farm to make sure her coffee stands out from the crowd. Her meticulous approach to processing ensures she delivers coffees that are clean and transparent, showcasing the region they come from, the variability of each harvest and the passion and hard work involved in their production. Today, her goal is to replant Caturra trees, along with varieties like Bourbon, Gesha and Chiroso, with the goal of maximising the farm’s potential for quality and earning her and her family higher premiums for their crop.

Coffee cherries for this lot were selectively hand-harvested, with most labour being provided by Rebeca and her family. These were processed using the washed method at La Albania’s ‘micro-beneficio’ (mill).

The coffee was pulped using a small manual or electric pulper and then placed into a fermentation tank, where it was fermented for up to 48 hours (depending on the weather) before being washed using clean water from nearby rivers and streams.