Estefanny Jaramillo
CountryColombia
RegionHuila, Puerto Lleras
FarmManalé
Altitude1 800 m
Size of the farm7 ha
Estefanny Jaramillo comes from a family of coffee farmers but decided to move to Bogotá to study marketing and business. Initially, she planned a future outside the coffee industry, but after her grandfather passed away, she reevaluated her priorities and returned to the family plantation. Soon after, she noticed some shortcomings, such as the fact that her family had a lot of coffee but wasn’t utilizing its full potential. She decided to apply her knowledge and innovate the farm.
Estefanny wants to help her family, and her dream is to create a family business that would be entirely self-sufficient through coffee cultivation. Her family supports her in this project. They are all learning new things together, including her grandmother, who currently manages the land and lives there year-round. Other family members are gradually getting involved in creating this shared business. Estefanny is fortunate to have a cousin who completed a technical course for baristas and a cousin who is learning about tourism. Each of them contributes their knowledge to the farm’s operations and helps build a comprehensive concept of an ecological, tourist-friendly place that grows specialty coffee. Each part of the family is responsible for their own section of production, and their goal is to combine these efforts to create something unique.
About the farm
The Manalé farm, located in the Puerto Lleras area, is currently managed by Estefanny’s grandmother. Estefanny recognizes that their production is somewhat behind in terms of innovation and wants to change that. Her goal is to contribute to the world and the environment. They are starting with small steps – for example, they currently return coffee husks to the soil as fertilizer. Estefanny is just beginning to launch larger projects.
The farm is currently building a drying station, and on her father’s farm, they plan to create a processing plant. Gradually, they aim to build complete infrastructure. Through these small steps, they strive to improve the quality of their coffee, and one day, Estefanny hopes to have her own laboratory where they can analyze and enhance production.
About the coffee
Estefanny and her family focus on the Caturra and Pink Bourbon varieties. Their goal is not only to improve the quality of their coffee but also to create a sustainable family business that benefits their community and the environment. Estefanny believes that innovation and collaboration are the keys to the success of their project.
CO-24-155
Estefanny Jaramillo Castillo W
This lot is of the Castillo variety and was processed using the traditional washed method. To enhance the fruitiness in the coffee’s flavor profile, the farm decided to extend the fermentation process to 72 hours. After fermentation, the coffee was washed and dried in traditional drying beds for 12 days.
