Coffee lots from Finca La Guamera selected for Honey and Natural processing are the result of a special two-year fertilization program yielding cherries with more than 20 degrees Brix. After harvesting, coffee grown on Finca La Guamera destined for special processing is transferred to Finca Berlin, where La Meseta has 600sq meters of African drying beds, the largest raised bed processing facility in Colombia. The drying area is covered with clear plastic and includes air circulators that activate automatically when the temperature reaches 40 degrees Celsius.
Coffee is fermented between 36 and 42 hours then moved to the drying beds until it reaches 20% humidity. Next, the coffee is moved to a drying silo until it reaches 11.5% humidity, where it is left for a period of rest. For Honey coffee, 70% of the mucilage is left on the beans.
The five Muñoz siblings inherited Finca La Guamera from their mother, whose father left it to her. The farm, a modest property in the hills above the city of Chinchina, fell into disuse until around 30 years ago. After the 1985 explosion of the volcano Nevado de Ruiz, new farmers moved to the land adjacent to La Guamera. Because they were new to growing coffee and did not have the infrastructure or know how to conduct post-harvest processing, they sold coffee to the Muñoz’s, who had a small wet mill on their property at La Guamera.
While the family never intended to be coffee buyers, this was the foundation that grew into the dry milling and export company La Meseta, named for their grandfather’s original farm. The Muñoz family continues to grow and process coffee on La Guamera, in facilities steps from the family home. The land has been well tended across generations and the trees produce plump cherries that lend themselves to natural, honey, and classic Colombian fully washed processing.