Elias Roa & Bellanid Sanchez

Elias Roa and his wife, Bellanid Sanchez, represent a cornerstone of specialty coffee production in the Huila department of Colombia. Their work is defined by a multi-generational commitment to quality, spanning over two decades of farming. The family operates two primary estates: Finca Tamana, located in the El Pital region, and Finca El Recuerdo, situated in the Acevedo region. This geographic diversity allows the family to manage harvests across different microclimates, ensuring a consistent supply of high-quality coffee throughout the year. Their operation is a true family enterprise, involving their daughter, Derlin, and son-in-law, Diego Campos, who is a recognized Colombian Barista Champion, further bridging the gap between farm-level production and the competitive specialty coffee market.

Elias Roa is widely respected not only for his farming prowess but also for his leadership within the local coffee community. He served as the president of the Asociación Primaveral in Acevedo, an organization dedicated to elevating the quality standards of regional coffee production. Through his leadership and the example set by his own farms, Roa has encouraged other local producers to adopt more rigorous processing and cultivation methods. This influence has helped solidify the reputation of the Acevedo and El Pital regions as sources of premium Colombian coffee.

The production philosophy at their farms centers on precision and the preservation of varietal character. The family is known for cultivating a range of heirloom varieties, including those with documented African lineage, as well as unique local cultivars like Caturron—a variety identified through DNA testing as a hybrid of Hibrido de Timor and Bourbon or Caturra. By focusing on these specific varieties, they are able to produce complex flavor profiles that often feature notes of tropical fruit, floral aromatics, and distinct herbal qualities, such as habanero or bell pepper.

Processing at Finca Tamana and Finca El Recuerdo is characterized by meticulous attention to detail. The standard protocol typically involves a dry fermentation period lasting between 14 and 16 hours, followed by multiple washes with fresh water to ensure clarity in the cup. The drying process is equally deliberate; the coffee is transferred to raised African beds located within parabolic solar dryers. This slow, controlled drying process, which can last up to 20 days, is essential for achieving the moisture stability and flavor development required for high-scoring specialty lots.

For the roaster and the consumer, the "Elias Roa & Bellanid Sanchez" tag signifies a commitment to single-estate traceability. Unlike regional blends where quality and processing methods may fluctuate, coffee from these farms offers a predictable, high-quality experience. This consistency is a result of the family's hands-on management, which includes employing a dedicated team of workers year-round to maintain the health of the trees and the integrity of the harvest, scaling up significantly during the peak picking season.

Today, the family's reputation continues to grow as they experiment with new processing methods and varieties. Their ability to produce exceptional lots—including specialized decaf offerings and rare cultivars—has made them a preferred partner for specialty roasters globally. By maintaining a focus on both the technical aspects of coffee science and the traditional values of family farming, Elias Roa and Bellanid Sanchez remain vital contributors to the global specialty coffee landscape, proving that intentional, small-scale production can achieve world-class results.