Asogloriellas
CountryColombia
RegionPitalito, Timaná a Saladoblanco
Farm
Altitude1 400 až 1 800 m
Size of the farm
Who are we?
We are an association of rural coffee farming women who are leaders in our community. We strive to make a social, environmental and economic impact for our families. We are committed to ongoing education to improve our coffee skills and knowledge and work together to develop our rural communities.
The association was formed in 2023 following training camps in October, November and December 2022. We started with 28 founders and now there are 42 of us. Our goal is to open our doors to more women farmers every year because we want to be a big association. By 2030 we want to have more than 500 members.
Mission and vision
We are committed to empowering rural women coffee farmers through continuous education, knowledge sharing and collaboration to improve the quality of life for our families and communities. We promote sustainability. We consider the impact of our farming and strive to achieve balance in our work.
Our goal is that by 2030, our members will be nationally recognised as a network of rural women coffee farmers who support the sustainable development of their communities through quality and innovation in coffee and our services. We want to create a positive environment for all of you. Both from the social and economic side.
CO-24-090
Gloriellas blend #1
Farmers:
Ana Gloria Rodriguez
Argenis Rojas Hoyos
Maria Elicenia Chilito
The blend is processed using the classic washed method.
Ana Gloria Rodriguez
A blend of Caturra and Colombia varieties. The coffee comes from the Villa Valentina-Los Cedros farm, located at 1,560 meters above sea level.
Argenis Rojas Hoyos
A blend from the Los Andes farm at an altitude of 1,450 meters.
Maria Elicenia Chilito
Caturra and Castillo varieties. The coffee comes from the El Arrayanal farm, located at 1,640 meters above sea level.
CO-24-101
Gloriellas blend #2
Farmers:
Gladys Ortega and Maria Elicenia Chilito
The blend consists of 50% San Bernardo variety and 50% Caturra and Castillo.
Gladis Ortega Bahos
She grows coffee at the El Portal farm in the El Carmen settlement in the town of Bruselas. The farm is located at an altitude of 1,600 meters above sea level. The San Bernardo variety is processed using the washed method.
The coffee fermentation takes place from Monday to Friday, during which the coffee is depulped in a large water tank. The water is changed every other day to continue the fermentation process. On Saturday, all the coffee is washed.
The washing is done in a trough, and the drying process takes 16 days in a traditional drying facility.
Maria Elicenia Chilito
She grows coffee at the El Arrayanal farm in the La Laguna settlement in the town of Pitalito, at an altitude of 1,640 meters above sea level.
The Caturra and Castillo varieties are processed using the washed method. The coffee cherries were fermented for 48 hours, followed by a drying process that lasted 20 days.
