LA LAJA SOUTH SUDAN RUME / COLOMBIA

Mr. Fernandez was born into a coffee farming family. Having been exposed to coffee cultivation since childhood, his inquisitive nature in agriculture led him to pursue possibilities in producing various crops as an adult. However, coffee production always remained at the core, and he manages La Laja farm with special dedication and passion. Against the backdrop of crop diversification, La Laja farm also produces fruit trees and staple crops. These crops provide shade, enhance water retention, supply organic matter to the soil, and improve the overall health and sustainability of the farmland.
Initially, La Laja farm cultivated the Castillo variety, establishing the foundations of coffee production, including cultivation methods, soil environment, harvesting, and processing. From the 2010s onwards, they began experimenting with other varieties, becoming strongly attracted to uniquely flavored varieties such as Gesha, Bourbon, and Rume Sudan, which they were unfamiliar with at the time, and shifted their cultivation. Concurrently, he also started a career in the coffee value chain as an assistant, enhancing his expertise and excelling as a cup taster. He continues to pursue the challenge of sustainable production of excellent coffee, balancing both roles.

Harvesting at La Laja farm involves the entire community, with neighboring farms gathering and local mothers assisting. Their skilled harvesting greatly contributes to the quality of coffee in this region, as only ripe, crimson cherries are carefully picked. After harvesting, the cherries are placed in water tanks to remove floaters and debris.
Pulping takes place the next morning, followed by a fermentation process in plastic tanks for approximately 48 hours to break down the mucilage. After two washing stages, the coffee is then transported to the patio.
The drying area utilizes covered African beds, and the coffee is slowly dried and finished for about 15 days, with vinyl sheets on the walls being opened and closed according to the drying level.