Omar Polanía Cuellar, a self-described “enemy of pesticides,” and Dora Daza have called Finca Villa Santana home since 1995, pouring their hearts into every cup of coffee they grow. Though their adult children live in Neiva, leaving the farm isn’t an option—they’re too in love with the land and the work. Harvest is a family affair, with Omar and Dora doing most of the labour themselves, supported by three longtime pickers who help gather over 250 kg of cherry a day.
They let the picked cherries rest for about 24 hours before processing it. This settling time encourages some light fermentation that adds to the coffee’s flavour. They pulp the cherries, and place them in tanks to ferment for 24 hours.
Perched at 1,850 m in the mineral-rich mountains of Palermo, Huila, the farm’s flat, silty soil and cool, dry climate make for ideal drying conditions. Alongside coffee, they grow plantains for local sale. Their coffee is bright and lively, with notes of orange, tart cherry, and a deep, sweet brown sugar finish.
