Finca Tijuana

Finca La Tijuana is a small-scale coffee estate situated in the municipality of Palestina, within the renowned coffee-growing department of Huila, Colombia. The farm is managed by Lubier Beltran, a 33-year-old second-generation coffee producer who grew up immersed in the industry, assisting his parents with agricultural tasks from a young age. After marrying, Beltran purchased the land to establish his own operation, marking the beginning of a new chapter for his family. The farm is currently in its early years of production, representing a modern approach to smallholder coffee farming in the region.

The property spans approximately 5 hectares, of which 3 hectares are dedicated to coffee cultivation, while the remaining 2 hectares are maintained as a natural reserve. This commitment to land conservation reflects a growing trend among specialty producers to balance agricultural productivity with environmental stewardship. The farm sits at an elevation of 1,800 meters above sea level, a high-altitude environment that is conducive to the slow maturation of coffee cherries, which is essential for developing complex flavor profiles.

Finca La Tijuana is home to over 10,000 coffee trees, with a primary focus on the Pink Bourbon and Caturra varieties. Pink Bourbon, in particular, has become a highly sought-after variety in the specialty sector. While genetic research has identified it as an Ethiopian landrace, its specific lineage remains a subject of ongoing study within the coffee science community. By focusing on these specific varieties, Beltran positions his farm to meet the rigorous quality standards required by specialty roasters.

Processing at Finca La Tijuana is characterized by a precise, multi-stage approach designed to enhance the cup quality of the harvest. Once the cherries are picked, they undergo an initial fermentation in the hopper for 30 hours. Following this, the coffee is de-pulped and submerged in water tanks for an additional 75 hours of fermentation. This extended, controlled process is a hallmark of modern specialty production, aimed at refining the acidity and sweetness of the final product.

After the fermentation phase, the parchment coffee is thoroughly washed and moved to raised drying beds. The drying process typically lasts between 12 and 15 days, depending on the prevailing weather conditions. This careful attention to post-harvest processing is critical for ensuring the stability and consistency of the green coffee, allowing the unique characteristics of the Huila terroir to shine through in the final brew.

For the producer, the transition to specialty coffee production has been a significant professional milestone, providing a pathway to higher market premiums compared to commodity-grade coffee. For roasters and consumers, Finca La Tijuana represents the new generation of Colombian coffee farming—one that prioritizes transparency, variety-specific cultivation, and rigorous processing standards. As the farm continues to evolve, it serves as a case study in how young, dedicated producers are shaping the future of specialty coffee in Huila.