LA JOYA OSCURA
Farm: La Joya Oscura
Varietal: Caturra, Catuai and Bourbon
Processing: Selective harvesting of ripe cherries, pulped on the same afternoon of harvesting, fermented for 2 days and then washed with clean water and sun dried on patios for about 5 days on average.
Size of Finca: 4 Hectares
Coffee produced: 5,500 kg parchment (avg. Year)
Elevation: 1,550 mts
Rainfall: 2,000 ml
Temperature: 18 – 25oC
Water Supply: Natural Spring Water
Shade Trees: Chalum and Gravilea
Owner: Rogelio Lopez Concepción
Rogelio lives and manages the Joya Oscura farm together with his son José Lopez Xutuc in San Antonio Huista. The name of the farm arose years ago, as the farm was located in an area where the rest of the mountain was fully covered with vegetation. Sun and daylight would hardly come through thick layers of branches and leaves, the “Joya Oscura”, the “Dark Jewel” is how the land was referred to and why this farm carries that name.
About 35 years ago, Rogelio started with his farm. It was challenging, he explains, because at that time the farm was not accessible for vehicles and he had to bring farm inputs by horse and transport the coffee in the same way. In those days, the only varieties that were available were Caturra, Catuai and Bourbon. At that time there was simply no other choice, but now he feels lucky to still grow these ones, as they turned out to have the best quality results. “I am 80 years old but as long as God allows me to live, I will be after improving quality and becoming better each and every day.” Rogelio and José plan to focus on training the coffee pickers and those who work in the wet mill and have a soil analysis conducted on their farm. The farm provides employment for around 15 people year round and this increases to 60 during the harvest season.