Finca La Peña - Colombia - Yellow Honey Field Blend

Nestled in the mountains of La Argentina, Huila, Finca La Peña is a fourth-generation family farm dedicated to producing coffee with integrity, care, and deep-rooted passion. Managed by the Leguizamo Salazar family, every member contributes to the process, from cultivating and harvesting to processing and quality control, ensuring each lot reflects their unity and craftsmanship.

The family’s farming practices are rooted in sustainability and environmental respect. They avoid synthetic chemicals, manage weeds naturally, and work to protect soil health and biodiversity. Fermentation times range from 24 to 30 hours as part of their focus on flavor development and consistency, resulting in coffees that have earned high recognition for their balance and quality.

Finca La Peña’s approach embodies discipline, transparency, and respect for the land. Their dedication to mindful cultivation and careful processing brings out a cup with outstanding clarity, sweetness, and character, true to the region’s reputation for excellence.

Caturra is a natural mutation of Bourbon, first discovered in Brazil in the early 20th century. It’s a compact, high-yielding variety known for its balanced cup profile and adaptability to various growing conditions.

Released in 2002 by Cenicafe, Tabi is a newer coffee varietal that has become quite popular in Colombia. It is a cross between Bourbon, Typica, and Timor Hybrid, and the result of research to create a disease-resistant variety that maintains high cup quality potential.

Cup Score: 87.5

Quantity Purchased: 48kg

Free On Board: 6.06 USD/lb

Free On Truck: 10.45 USD/lb

Processing begins with the selective harvesting of ripe coffee cherries, which are then pulped to remove the outer skin while retaining 25%-50% of the mucilage. The cherries are spread on raised drying beds and are carefully monitored and turned periodically to ensure uniform drying over several weeks. As the mucilage dries, it takes on a yellow hue, hence the name. Once dried to the desired moisture content, the mucilage is removed, and the beans are sorted and allowed to rest to stabilize moisture and mature the flavors.