watermelon, hard candy and rum
Catalina Vásquez, a fourth-generation coffee producer, helps manage and market her family’s three coffee farms in Antioquia, creating a brand called Cafelumbus. Through her family’s decades of growing experience and her forward-thinking, entrepreneurial eye, Catalina and Cafelumbus have invested in modern processing techniques not yet common in Colombia. This naturally-processed, 5-bag microlot from Finca la Conchita has been through a 15-hour fermentation process and 12-day drying period after growing at an elevation of 1,650 to 1,850 meters. Cafelumbus utilizes the expertise of Jairo, an employee who directs the processing experiments at the beneficio of Finca la Gabriela.
