Specialty coffee Colombia La Albania

The beans come from the Quindío region, Calarcá province, grown on La Albania Farm, owned by Hernán Israel Oquendo Agudelo. This is coffee from people who truly know their craft – and have for decades. For over 20 years, Israel has also managed the Racafe mill in Armenia, overseeing green coffee export operations. Today, the farm is run daily by his son Juan Pablo, and everything operates like a well-organized kitchen – from housing for pickers and freshly cooked Colombian meals to their own banana plantation, which provides both shade for the coffee trees and produce for the local market.

On a 35-hectare farm, primarily Caturra is grown, complemented by Castillo – varieties valued for their sweetness and balanced acidity. The cherries are hand-picked, ensuring only the ripest fruits are selected. The coffee undergoes a classic washed process – fermentation lasts around 18 hours, after which the beans are mechanically dried at a controlled temperature of 45–50°C.

The result? A clean, consistent sensory profile with notes of molasses and red apple, and a remarkable stability and repeatability in cupping across every batch.