Regular price $62.00
Unit price per
Flavor Notes
Cassis, Red cherry, Apple brandy,Cacao nibs, Raisins, Juicy
Beans
Farm: La Mina
Producer: Franco Lopez & Jheison Lopez
Area: Buesaco, Narino
Altitude: 2,100m
Varietal: Caturra
Processing: Double Anaerobic Honey
Roast Level
Medium-Light roast
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＜Colombia La Mina＞
Located in the Buesaco district of Nariño, in southwestern Colombia, this region lies along the Central Andes mountain range and is renowned as one of Colombia’s premier specialty coffee-producing areas. Blessed with elevations exceeding 2,000 meters above sea level and abundant natural surroundings, Nariño has become synonymous with exceptional coffee quality.
The coffee we introduce today comes from La Mina Farm, situated at an average altitude of 2,100 meters. The farm benefits from fertile volcanic soil, plentiful water resources, and a cool climate with temperatures ranging from 15°C to 20°C throughout the year. The name “La Mina” originates from a mine located within the farm’s property.
The farm was established by Franco López, who, in 1985, began cultivating coffee at a time when cattle farming was the dominant industry in the area. Believing firmly that “this land is ideal for coffee,” he pioneered coffee cultivation in the region. Although he passed away in 2025, his knowledge, experience, and passion remain deeply rooted in the farm today.
Currently, production and processing are managed by his grandson, Jeison López. Admiring his grandparents’ love and dedication to coffee above all else, Jeison chose to inherit their legacy. He gave up a promising future as an amateur soccer player to dedicate himself to coffee production, carrying the dream: “I want to preserve this farm and create even better coffee.” With this vision, the story of La Mina continues into a new generation.
In addition to coffee, the farm cultivates cassava, bananas, avocados, grapefruits, and tree tomatoes, creating a diverse agricultural environment that supports the family’s livelihood.
At first glance, La Mina may appear to be a small family-run farm nestled in the hills of Buesaco. However, its commitment to quality is extraordinary. Through meticulous handpicking of perfectly ripe cherries, rigorous hand sorting, and carefully refined processing methods, the López family has elevated La Mina to become one of Colombia’s most highly regarded coffee farms.
Their achievements have been recognized internationally through numerous awards. La Mina placed 4th in the Cup of Excellence in 2012, 6th in 2017, and in 2024, was selected as one of the 30 finalists in the Cup of My Nariño, ultimately ranking 13th. By honoring generations of inherited knowledge while embracing innovation, La Mina continues to stand as one of Nariño’s most respected producers.
This particular lot is a Caturra Double Anaerobic Honey Process.
Only perfectly ripe cherries are handpicked and undergo an initial anaerobic fermentation of 60 to 80 hours while still in cherry form. After hand sorting and density sorting, the cherries are depulped. The parchment coffee, still coated with mucilage, is then fermented a second time for approximately 60 hours in an oxygen-free and light-protected environment.
This double fermentation process enhances sweetness and complexity while preserving the remarkable clarity and elegance that are characteristic of coffees from Nariño.
We first encountered this coffee at a cupping session hosted by Lohas Beans. Surrounded by coffees from many renowned Colombian farms, one of the staff introduced this lot by saying, “This is the first time we’re importing coffee from this farm, but it has a beautifully classic character.”
After tasting it, we were immediately captivated. Despite its approachable price point, the cup offered juicy berry-like fruitiness and a lingering sweetness that stayed pleasantly on the palate. More than anything, it expressed the character of its origin and the sincerity with which it had been produced. We decided to purchase it on the spot.
For roasting, we chose a light-medium roast profile.
Since the green coffee had a moisture content exceeding 11%, our sample roasts initially used a higher charge temperature and stronger heat application during the early phase. However, the resulting cups displayed more acidity than anticipated. For the production roast, we lowered the charge temperature slightly and extended the drying phase, allowing the coffee’s moisture to contribute to enhanced sweetness and texture.
Following first crack, we extended the development time to approximately 70 seconds, adding roast-derived sweetness and achieving a balanced overall cup profile.
Around ten days after roasting, opening the bag releases sweet aromas reminiscent of apple honey and dried fruits.
In the cup, you will discover juicy sweetness and acidity reminiscent of cassis and cherries. Layered beneath are subtle fermented notes evocative of apple brandy and cacao, adding depth and complexity.
The first impression is bright and vibrant, yet the finish is calm and comforting, with a gentle sweetness that lingers softly on the palate. It is a coffee that beautifully balances liveliness with elegance.
We also highly recommend brewing it as a flash-chilled iced coffee, where its bright acidity shines with refreshing clarity and reveals yet another side of its character.
From grandfather to grandson—
More than forty years of accumulated knowledge and passion,
and the dreams of a new generation carrying the torch forward.
We hope you will enjoy this vibrant and gentle cup crafted by the López family of La Mina Farm.