Female producer uses generations of knowledge to transition into speciality
Intricate brew highlights the wide range that Colombia has to offer
Finca La Concepción is from one of our favorite regions of Colombia, Narino, and is run by producer Ana Lucia Dulce. The farm sits at a staggering 2000 masl in elevation and is about 70 hectares. The farm has been in the family for generations and the main house is over one hundred years old, with some original construction still intact. Ana Lucia operated as a commercial coffee farm for years, due to the fortunate size of her farm. She has been working with our importing partners at The Coffee Quest for a few years now, and due to her passion, know-how, and dedication, she received the training needed to almost turn to specialty grade overnight.
Her pickers are trained now to pick perfectly ripe cherries. The coffee is lot separated based on varietal. The lot we purchased is purely of the Caturra varietal.The coffee is then double fermented first in cherry, then depulped, and fermented a second time before being washed. Last year, Ana Lucia built a parabolic dryer (similar to a green house) around African style raised beds to slow down and control the drying process. The coffee is dried for 15-20 days depending on the weather.
This is our first time working with Finca La Concepción and The Coffee Quest. Ana Lucia's coffee and hard work represents the best of Colombia, being balanced but incredibly complex. We encourage paper filtered, by-the-cup pour over methods to get the most articulate brews of this flavorful coffee. Dial-into plum, red fruits, and honeysuckle by starting with a 1:16.5 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.