La Casita

Finca La Casita is a small-scale coffee farm located in the high-altitude region of Urrao, Antioquia, Colombia. Spanning approximately 1.5 hectares—often described as more of a garden than a traditional farm—the site sits at an elevation of 2,100 meters above sea level. The farm is managed by David Berrio, a second-generation coffee grower who inherited the land from his father, following its initial purchase by his grandfather roughly 15 years ago. Today, the entire family contributes to the farm's operations, with David leading management and processing efforts.

The farm is dedicated almost exclusively to the Chiroso variety, a coffee cultivar that has gained significant prestige in the specialty market for its dynamic and expressive cup profile. Because of the farm's extreme remoteness, logistics are a defining challenge of the production process. The distance between the growing site and the family’s wet-mill requires a complex transport chain: cherries are hand-picked, held in sacks for up to two days, and then transported by horse to a main road before being moved by car to the processing facility.

Processing at La Casita is intentional and meticulous. Once the coffee reaches the mill, it is floated to remove defects and then de-pulped. The beans undergo a long, five-day fermentation period in stainless steel tanks with just enough water to cover them. Following fermentation, the coffee is dried in a traditional Colombian dryer known as a 'casa helda,' a process that typically takes between 8 and 12 days until the moisture content reaches approximately 10.5%.

This rigorous approach to processing, combined with the unique terroir of Urrao, results in a cup profile frequently characterized by bright, citric acidity and notes of tropical fruits, cherry, apricot, and yellow plum. Roasters who source from La Casita often highlight the coffee's clarity and delicate, tea-like finish, which have made it a sought-after selection for specialty coffee programs globally.

David Berrio’s work at La Casita represents a shift toward high-quality, small-lot production. His commitment to the Chiroso variety and his willingness to navigate difficult logistical hurdles to maintain quality have earned him recognition among specialty roasters. To improve sustainability and efficiency, Berrio has been working on building a house directly on the farm, which would allow for on-site processing and reduce the reliance on the current, labor-intensive transport method.

For the consumer, La Casita serves as a prime example of how small-holder farmers can achieve world-class quality through precise, variety-specific cultivation and experimental processing. The farm’s story is one of generational transition and the pursuit of excellence in a challenging, remote landscape, highlighting the vital role that individual producers play in the global specialty coffee supply chain.