Luz Amparo Samboni was born to coffee-producing parents who taught her about coffee from a young age. When she turned 20 years old, she and her husband moved to this farm, Finca Villa Milena, and together they work hard to produce the best coffees possible, despite the challenges presented by the weather in recent years.
Coffee on Villa Milena is picked ripe by Amparo and her husband as well as three seasonal employees they hire to help with the harvest. After picking, the coffees are floated to remove imperfect selection, then placed in the depulper's hopper for 24 hours before they are depulped. After that, they are placed in tanks for 38 hours, without water; the coffee is washed four times after fermenting, and dried in traditional parabolic driers with good ventilation and semi-shade mesh on the ceiling. This can take 25–30 days depending on the weather. Every night the parchment is piled up and covered with a blanket to protect it from condensation and moisture.
For more information about coffee production in Colombia, visit our Colombia Origin Page.