Colombia Sandra Milena Mora Lot 1

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A fruity, clean coffee with a heavy body, typical of Caturra in Colombia. 

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9,50 € tax incl.

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Country : Colombia 

Region : Palestina (Huila)

Altitude : 1550-1700 mètres

Farm : Finca El Porvenir

Owner : Sandra Milena Mora

Varietals : Caturra

Process : Washed

Certification :


More infos :


Sandra Milena Mora and Hector Coy own Finca El Porvenir located in Palestina Huila. Sandra and Hector own a general store in Palestina.

Although Hector’s father is also a coffee grower it was only In 2007 that they became coffee growers when they invested their savings an purchased 9 hectares of land, about 4 kilometers from the town.

The farm's altitude ranges between 1,550 to 1,700 meters. The climate in this area is influenced by its the proximity to the Reserva Forestal Cueva de Los Guacharos and jungles to the south.

The extension of the farm is 9 Hectares of which 5 are planted with coffee. Sandra and Hector have 3 hectares in reserve with a source of water that they protect with Guadua and native untouched forest.

The farm they purchased was planted with Caturra. In 2013 a severe leaf rust attack almost finished their coffee plants. Because they are against the use of herbicides they became early adopters in Huila of the variety Tabi, a rust resistant plant with Typica + Bourbon +hybrid de Timor.

Processing Quality is high at farm el Porvenir. Prior pulping a hand separation classification of sticks, under / over ripe Cherries takes place. Then remaining cherries are balseadas (Float selection) in a large super clean tile covered hoper (Tolva). This additional selection results in optimal ripe and sound cherries for processing. On the same day of harvest, cherries are Pulped (with the assistance of a little bit of water).

Beans Fermentation takes place with some water (but not under water). Although only ripe beans enter fermentation, the fermentation times vary depending to variety

  • Tabi 48 hours
  • Caturra 38 hours

The fermentation equipment is also super clean: 3 tiled fermentation tanks (each tank with capacity of 750 kg of wet coffee or 1.6 bags of exportable grade green coffee per load)

After fermentation, coffee is washed and immediately excess of water is removed.

In 2018 Sandra and Hector are improving the key pre-drying process. They are Building 8 pre drying platforms (wooden boxes of 90 cent x 150 cent) that will be installed BELOW the drying platform, (no solar exposure but with full ventilation) . The idea is to keep the wet coffee for the first 5 days in these boxes. Then the coffee will be placed on the dryer for 20 day. The raised platform drier has ventilation and ceiling fitted with a Shade Mesh to regulate the intensity of solar exposure/temperature.

In Finca El Porvenir they use Bio-fertilizers to protect against rust and weeds. They fertilize their trees three times per year (every four months). The Caturra trees with 150 gram/tree and the Tabi with 300 gram/tree as they are very large trees and produce lots of flowers.

You can read about my trip to Colombia here (in french).

In the cup :


A fruity, clean coffee with a heavy body that reminds of peanut oils.