Orlando Trujillo has been working with coffee for more than 35 years now. Growing up on a farm, his father taught him important skills about coffee production, and once Orlando married his wife, Nubia, they decided to start their own farm. They now have three children that live with them on their 18-hectare farm just outside of Pitalito, Huila, near the village of Charco Del Oso. With over 9,000 trees of pure Caturra, Orlando has been developing processing techniques to make the best of his crop, year after year. At Finca El Mirador, the coffee is harvested at full-ripeness and processed on the same day as it is picked. It is pulped, dry-fermented for a period of 30 hours, washed three times, then moved to a parabolic dryer for an average lenth of 15 to 20 days. Once fully dried and stable, the coffee is then sacked and stacked on wooden pallets, resting for 20 days before it is dry-milled.
For more information on Colombia coffee production, visit our Colombia origin page.
