VIDA

Producer: Oswaldo Acevedo Gómez

El Roble Farm

In the heart of the Santander region, Colombia, is the coffee gem Hacienda El Roble, located on the impressive Mesa de los Santos, a natural paradise surrounded by the majestic Chicamocha canyon. At an altitude of 1650 meters, with a temperate and clean climate, this farm not only produces coffee, but also protects a unique biodiversity, with more than 160 species of birds and 26 species of bats inhabiting its 330 hectares.

Since 1872, the Acevedo family has cultivated this corner of paradise, combining tradition and innovation. Today, under the direction of Oswaldo Acevedo, the farm grows more than 80 varieties of coffee, including the world-renowned Geisha, Mocca and HR61, also known as Umpalá, which in the Guane dialect means “where only the gods come.” The latter was rated one of the top three coffees in the world at an international auction in 2013 by Proud Mary in Australia.

Hacienda El Roble is more than a coffee plantation. It is an ecosystem where rare trees such as the Galopo, the Coffee Walnut and the Guayacán create a refuge for local fauna, and where 100% organic farming methods are practiced, certified by entities such as USDA, Rainforest Alliance and the Smithsonian Migratory Bird Center. In addition, biological pest control using birds and bats ensures a natural balance in the crop.

Mesa de los Santos coffee, the farm’s flagship brand, is famous for its sweet and smooth taste, conquering palates in Japan, the United States and Australia. This coffee has won more than 100 awards, including being recognized as the best coffee in Colombia.

The estate has also been transformed into an exceptional tourist destination. The boutique hotel within the estate offers an immersive experience, allowing visitors to wake up to birdsong, enjoy coffee therapy, participate in the coffee drying and fermentation process, and taste local cuisine.

In short, Hacienda El Roble not only produces some of the fnest coffee in the world, but also offers an unparalleled experience for nature and coffee lovers, making each visit a unique memory.

Processing method detail:

The El Oak coffee farm begins its quality process with its collectors by educating them about the importance of collecting only the mature beans. After harvesting, these beans are taken to the coffee farm mill (farm site). Where the entire process to obtain green coffee from the cherry is carried out, in this site a new selection is carried out manually to eliminate beans that did not meet optimal maturity to be discarded, the mature beans are then deposited in tanks with water to discard the poor quality grains that float, and from here on the cherries begin to be pulped. These coffee beans are left in open tanks with clean water for a period of 24 hours to help remove all the muscilage from the fruit in a washing process. Finally, these coffee beans are dried slowly and naturally in parabolic dryers for 19 days.