Finca La Loma is located in Vereda Agua Negra in the Pitalito municipality of Huila. The farm has 12 hectares planted with many varieties, including Caturra, Variedad Colombia, Pink Bourbon, Pacamara, Laurina, and Gesha. The mill on the farm includes a depulper and tanks for dry fermentation. Producers Rodrigo Sanchez Valencia and Claudia Samboni have been cultivating coffee on La Loma since 2011.
In 2017, Rodrigo and his team at Aromas del Sur—the company built to unify all the farms he owns and manages: La Loma, El Progreso, and Monteblanco—constructed a cupping lab on La Loma to facilitate sample roasting, crop evaluation, and sourcing at origin. The lab overlooks the farm and the valley of Pitalito, with coffee trees and other crops dotting the rolling landscape.
All cherries harvested are measured for degrees Brix. Based on sugar content indicated, the team at Aromas del Sur designates which processing method is appropriate. This lot of Caturra coffee was chosen for Washed processing.
Coffees with 24–28 degrees Brix are selected for Washed processing. Freshly harvested cherries are sorted via floatation prior to being depulped. The pulped coffee is fermented for 34 hours before being washed and taken to parabolic dryers. Washed coffee is then dried for 18–22 days in order to reach the target humidity for milling, packaging, and shipment.