Description
About the coffee producer
Rodrigo Oyuela Romero, a 63-year-old coffee producer, has built his life around farming, family traditions, and a deep connection to the land. He lives with his family at Villamaria, a 33.5-hectare farm in Alto Waterloo, Chaparral, Tolima. Located at 1,800 meters above sea level, the farm benefits from ideal conditions for growing premium coffee. Eight hectares are dedicated to coffee cultivation, while two hectares are preserved as forest to protect biodiversity and the environment. Rodrigo grows several coffee varieties, including Pink Bourbon, Castillo, and Colombia, known for their excellent quality and flavour profiles.
Beyond coffee, Villamaria is a self-sustaining farm. Rodrigo grows plantain, corn, and beans for personal use and sale and maintains a garden for household consumption. He also cultivates grass to sell to local cattle owners. His diverse farming practices reflect his commitment to sustainability and resourcefulness.
Coffee farming has been part of Rodrigo’s life since childhood. Although he faced challenges with poor soil and climate conditions that forced him to sell several farms in the past, he persevered by purchasing Villamaria through gradual payments funded by coffee sales. His passion for innovation led him to experiment with exotic coffee varieties like Pink Bourbon from Acevedo, Huila.
Today, Villamaria is not just a thriving farm but also a testament to Rodrigo’s resilience and love for his land and family. It produces exceptional coffee while preserving nature and fostering community ties.
About the coffee processing
Rodrigo Oyuela Romero uses meticulous processing methods to ensure the highest quality coffee. He incentivizes optimal ripeness by offering pickers a premium of 2,000 COP (approximately 0.5 USD) for every 12.5 kilograms of perfectly ripe cherries. After harvest, the cherries undergo a 12-14 hour oxidation process before being pulped using a machine with a mucilage remover. Rodrigo carefully collects the mucilage and honey-water from pulping and reintroduces them to the coffee beans for 22 hours of controlled fermentation inside GrainPro bags. The beans are then washed twice with clean water.
To preserve the coffee’s profile, Rodrigo employs a slow-drying method in a Casa-Elda structure with a sliding roof, drying the beans for 10 to 15 days. He adjusts conditions to avoid overheating, ensuring consistent results. Situated at 1,800 meters above sea level, his farm benefits from an ideal climate for producing exceptional coffee.
Green Coffee Importer: Falcon Coffees