Luis Alfredo Diaz, Colombia | FILTER

Finca La Armenia sits high in the hills of Pitalito, Huila — one of Colombia’s most celebrated coffee‑growing regions. Owned by Luis Alfredo Díaz, the farm benefits from rich volcanic soil, steady rainfall, and elevations around 1,750 metres, all of which help produce vibrant, high‑quality coffees. Huila’s farms are famously small and family‑run, and La Armenia is no exception: meticulous care and generational knowledge shape every stage of production.

Luis cultivates both Caturra and Pink Bourbon across his 4.5‑hectare farm, with Caturra forming the basis of this lot. In the village of El Bombo, coffee is woven into daily life and community identity, and Luis and his son John work together to maintain sustainable practices and meet the standards of international specialty buyers. Their approach blends tradition with forward‑thinking farm management, ensuring consistency and quality year after year.

Cherries are hand‑picked at peak ripeness and carefully sorted before undergoing a two‑stage fermentation: first 24 hours in sealed containers, then 36 hours in water after pulping. This controlled process helps break down sugars and develop clarity in the cup. Drying begins on shaded raised beds for slow, even dehydration, followed by open‑sun drying until the ideal moisture level is reached.

Once fully dried, the parchment coffee is delivered to Pergamino’s dry mill in Medellín for final preparation and export. The result is a beautifully processed washed Caturra that reflects both the landscape of Huila and the dedication of the Díaz family — a clean, expressive Colombian coffee grown with pride and precision.