Colombia
Nariño
Jheison López
La Mina
Caturra
Washed
2024 - 2025
2000 meters
N/A
70Kg W/GrainPro
EU - Hamburg, Germany - Schwarze
UK - Bury St Edmunds - Vollers
Finca La Mina is in the northern part of the Nariño department, about 40 km north of Pasto, in the Central Andes mountain range, an area known for its remarkable geography and ideal coffee-growing conditions.
Franco López was the first coffee producer in the municipality of Buesaco
Finca La Mina sits at an average altitude of 2,100 masl and covers 16 hectares, 8 of which are dedicated to coffee production, with approximately 50,000 plants in active harvest. In addition to coffee, the farm also grows several products for the family’s own consumption, such as cassava, plantains, avocado, grapefruit, and tamarillo.
The farm owes its name to a mineral mine located on one side of the property. It is also known for its advantageous geographical location, fertile soils, and reliable water sources. Today, Franco’s grandson, Jheison López, is responsible for the farm’s production and processing.
Finca La Mina has participated in quality competitions for many years. In 2005, it began competing in the Cup of Excellence Colombia, consistently placing among the finalists and receiving several honorable mentions, positioning the farm as a national reference in quality coffee. Among its most notable achievements are 4th place in 2012 and 6th place in 2017, both with washed Caturra lots.
In 2024, the farm participated in the Copa de Mi Nariño competition, ranking among the top 30 finalists and earning 13th place with a washed Caturra lot.
This lot underwent a washed process. It began with the manual selection of ripe cherries, picking only those at their optimal point of maturity. After harvesting, the cherries were cleaned through flotation and washing. The first fermentation took place in 200 Lt plastic tanks, without oxygen and without light, where the whole cherries rested for 24 hours. The coffee was then depulped without water to remove the mucilage.
A second fermentation followed, again in 200 L plastic tanks, also without oxygen and without light, lasting 18 to 24 hours. After fermentation, the coffee was washed with potable water.Finally, the beans were dried on sun-exposed drying beds for about 18 days, depending on the weather.
Nariño is one of Colombia’s 32 Departments. It shares a southern border with Ecuador and is home to thousands of smallholder coffee producing families. Colombia’s three ranges of Andean mountains converge in Nariño, presenting ideal altitudes and fertile soil for high grown Arabica production.
Nariño’s particular geography and proximity to coastal and land borders have historically transformed it into a corridor for illicit trade routes, resulting in unwarranted violence against residents of remote mountain farms. Today, thanks to the particularly resilient and fearless spirit of Nariño’s farmers, the small region is a respected nucleus of coffee innovation.
