El Calamar

The story

El Calamar is a family-run farm located on the western edge of Huila, near the border with Cauca. The farm is operated by Gildardo and Yolanda Lopez alongside their four children. The family has established a reputation for producing high-quality coffee that frequently performs well in regional competitions.

Challenges

The farm operates at high altitudes of 2,000 meters, which requires careful management of cherry maturation to maintain quality. Producers must also navigate the complexities of regional competition standards and the rigorous demands of multi-stage fermentation and long drying protocols.

Innovations

The farm utilizes a meticulous processing protocol that includes floating cherries to remove defects, a 30-hour initial fermentation, a 48-hour dry fermentation in parchment, and drying on raised beds for 20 to 25 days.