Libardo Lopez, filter

Finca La Cruz, located in Medina Espejo in Colombia’s Nariño department, is run by Libardo López and his family. Its high elevation, combined with rich volcanic soils and wide temperature swings, promotes slow cherry maturation and a clean, balanced cup profile. The farm primarily grows the Caturra variety on small plots, with selective hand-picking. After harvest, cherries are fermented, washed, and sun-dried on raised beds, ensuring consistency and traceability. Coffees from Finca La Cruz stand out for their structured acidity and notes of red fruits, caramel, and light citrus, reflecting the classic balance of high-altitude Nariño coffees. Beyond quality, the farm represents a sustainable family model rooted in responsible management, continuity, and excellence, contributing to Nariño’s international reputation as an exceptional coffee origin.

Nariño, located in southern Colombia along the border with Ecuador, stretches across very high Andean mountain ranges, often above 2,000 meters. Despite temperatures that would normally be too cool for coffee, the region’s unique geography creates ideal conditions: consistent sunlight, regular rainfall, and heat stored in the valleys rising at night help protect the cherries and support slow, even maturation.

The Caturra variety is a natural mutation of Bourbon, first discovered in Brazil. It is known for its short, compact plants, well suited to steep terrain and easier harvesting. In the cup, Caturra is appreciated for its balance, bright acidity, and fruity or floral notes depending on terroir. It is widely grown throughout Latin America, notably in Brazil, Colombia, and Nicaragua, for its aromatic qualities and its ability to produce high-quality specialty coffee.

The honey process is an intermediate coffee processing method between washed and natural. After harvest, cherries are depulped, but part of the sweet mucilage remains attached to the beans during drying. This mucilage contributes sugars and influences the aromatic profile, often resulting in coffees that are sweeter, fruitier, and fuller-bodied than a classic washed coffee. Drying takes place on raised beds or patios, with careful monitoring to prevent over-fermentation and ensure consistent quality.