Farm Info

This very special lot of Laurina Natural was harvested and produced at Finca La Loma.
Finca La Loma is located in Vereda Agua Negra in Pitalito, Huila, a 12-hectare farm, owned by Rodrigo Sanchez Valencia and his wife, Claudia Samboni, who have been cultivating coffee on La Loma since 2011. Varieties planted on the farm includes Caturra, Variedad Colombia, Pink Bourbon, Pacamara, Laurina, and Gesha. The mill located on the farm includes a de-pulper and tanks for dry fermentation.

In 2017, Rodrigo and his team at Aromas del Sur—the parent company for La Loma, El Progreso, and Monteblanco farms and the Aromas del Sur dry mill (El Puente)—built a cupping lab on La Loma to facilitate sample roasting, crop evaluation, and sourcing at the origin. La Loma sets out to carry out the entire experimental program of the other farms of Rodrigo, thus diversifying their coffees.

Recently, Rodrigo started being involved in projects with three innovative partners in his region. One of them is the famous Elkin Guzman. Elkin has been working with Rodrigo to foster a specific methodology on the applications of experimental and varietal-specific processing.
Rodrigo has also been working with Jairo Ruiz of Banexport on “Monteblanco—Banexport Experimental Farm 2”, a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso.

“He has been a crucial influence in my career because he guides me, and he has helped me to find the true potential of my coffee.” – Rodrigo

Laurina Natural Process

All cherries harvested are measured for degrees Brix (a measurement used to indicate sugar content). The processing method is decided, based on the sugar content indicated.

The Laurina cherries were collected at an average between 24° to 28° Brix degrees with a PH between 5.6 and 5.9. Once the cherries were collected, the coffee is fermented in the same bags for the next 24 hours, after which the coffee is then floated to remove impurities and to level its temperature. After fermentation, it is put to dry in direct sunlight for the next 5 or 6 days, and then it is moved to shaded canopies for 20 or 24 days until the entire drying process is complete.

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