Colombia La Virgen

Process: Washed
Altitude: 1760 meters
Varietal: Caturra, Castillo
Tasting Notes: Floral + Tropical + Brown Sugar

La Virgen is the product of years of collaborative work between 13 farmers in Huila, Colombia and InConexus - a Colombian organization focused on building partnerships between the private sector and organizations seeking to improve the quality of coffee and livelihoods of farmers. The thirteen farmers who produced this coffee have all achieved Rainforest Alliance (RFA) Certification, which preserves the environment, as well as simultaneously helping the farmers reach wider markets and gain higher prices for their coffee.

Rainforest Alliance (RFA) is a certification system that emphasizes climate-smart agriculture. RFA farms have at least 40% of land covered in canopy, significant species diversity (at least 12 native tree species per hectare, on average) and a system of natural vegetation buffers between agricultural land and bodies of water.  The farms must also use only organic fertilizers. 

InConexus worked directly with the contributing coffee producers to help them achieve RFA certification. They donated the machinery and tools necessary to treat processing waste water and provided training on climate-smart agriculture. Now that they’ve achieved RFA certification, both the farmers and InConexus are extremely proud and thinking towards the future. They’re focusing on increasing yields, enhancing traceability and continuing to improve environmental practices on farms.

InConexus is always striving to create significant and measurable value. They believe every community has the potential and ability to continuously improve its products and processes in order to enhance not only their productivity, but also something even more important: their quality of life. InConexus is focused on helping those communities in discovering their potential and working on it through different tools, such as technical accompaniment, empowerment and sustainability projects, among others. Their goal is always  in mind of creating and maintaining synergy with the communities.

Soil Cultivation: Soil in the region is primarily loamy, though exact soil composition varies from area to area. As a whole, farms in the region are highly susceptible to erosion. This means that farmers must plant shade trees and other soil erosion-prevention methods to keep their fertile topsoil in place.

Harvest & Post-harvest: Farmers selectively handpick ripe cherry and pulp them on their farms. Parchment is then fermented for 13 to 15 hours. On average, coffee is dried for between 8 and 15 days, during which time it will be regularly turned and sorted to remove any damaged beans.  
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