Família Alvear – Abelardo
CountryColombia
RegionHuila
FarmBombonal Montañoso
Altitude1 840 m
Size of the farm4 ha
The story began with Don Edmund Alvear, the family patriarch, who planted the first coffee seeds and started a tradition that continues to this day. His legacy was passed on to his sons Abelardo and Javier, who strengthened the work begun by their father with dedication and love for the land.
Today, the Alvear family is still the heart and soul of the farm. An example is Felipe, Abelardo’s eldest son, a 23-year-old who grew up among coffee trees and proudly learned to work in the fields. Together with his father, he is now taking the farm to new horizons, creating job opportunities for young people in the community and promoting training in good agricultural and working practices.
About the farm
The Bombonal Montañoso farm is located high in the mountains at an altitude of 1,840 meters and covers an area of four hectares. This place has become a space where the aroma of coffee blends with tradition and the efforts of several generations.
María Katerine, Abelardo’s wife and a member of the women’s producers’ association, also plays a key role in the farm’s story, thanks to whom we were able to obtain this exceptional coffee. It was through the association that we had the opportunity to taste the coffee and establish a connection with the Alvear family.
Thanks to this collective effort, the farm has achieved excellent results: healthy, productive plantations with great potential in terms of quality. Every employee is trained in harvesting processes, which ensures a higher consistency of beans. The family’s current focus is on standardizing fermentation processes, which is a crucial step toward achieving higher-quality coffee that proudly represents the work and dedication of those who grow it.
Today, the Bombonal Montañoso farm is not only a place of production, but also a space of tradition, family, and future, where every cup of coffee reflects the passion of generations.
CO-25-126
Abelardo Ají H
Variety: Bourbon Ají
Process: Honey
After harvesting ripe coffee cherries, they undergo fermentation in whole cherries for 30 hours. The coffee is then peeled and fermented in closed containers (canecas) for another 80 hours in the must, which allows for the concentration of sugars and the development of a complex flavor profile.
