La Mina Farm can be found in the Nariño region of Colombia, positioned at the tip of the Andes Mountains, the world’s longest continental mountain range. Sitting at an impressive 2,100 meters above sea level, Nariño is one of Colombia's most distinctive and prized coffee-growing regions. It’s easy to see why in this bold filter brew.
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Today, Jheison López is responsible for the La Minas production and processing day-to-day. He’s the grandson of Franco López, who was the first coffee producer in the town of Buesaco. Coffee production covers roughly 8 hectares of the farm, giving Jheison a total of approximately 50,000 plants to keep an eye on! Aside from coffee, he also grows plantains, avocado and grapefruit.
The farm benefits from a prime location for growing coffee, mainly due to the altitude, but also its highly fertile soils and reliable water sources. Over the years, Finca La Mina has competed in quality competitions and consistently places amongst finalists, gaining honourable mentions along the way.
Once the ripe cherries are picked and cleaned, they’re fermented in large tanks without oxygen or light for 24 hours. After this, Jheison's team will depulp the coffee to remove the mucilage and prepare for a second fermentation, this time for 18-24 hours. This second fermentation helps develop the flavours of green apple.
The beans are then washed and placed on drying beds in the sun for approximately 18 days.
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