Familia Sterling
CountryColombia
RegionHuila, Timaná
FarmAltamira
Altitude1 900 m.
Size of the farm3 ha
Eight years ago, Don Mario Emilio decided to pass on his knowledge and experience to his daughters Laura and Maria. Together, they have since been working tirelessly to create specialty coffees that appeal to the senses of coffee lovers around the world.
Altamira farm is now home to exotic varieties such as Caturra, Pink Bourbon, and Geisha, which grow in harmony with nature and take advantage of the region’s unique climatic conditions.
O farmě
Altamira farm is located in the heart of the Huila region in the town of Timaná at an altitude of 1,900 meters above sea level and covers an area of three hectares. This place has become home to the Gutiérrez Sterling family, who for more than 50 years have been passionately and dedicatedly engaged in coffee cultivation and perfecting the art of producing high-quality beans.
The farm’s history is inseparably linked to Don Mario Emilio Gutiérrez and his wife Rubiela Sterling Medina, who for decades cultivated the land and built a tradition that became the foundation for future generations. Their passion and determination to achieve perfection in every bean became the driving force for the entire family.
The Gutiérrez Sterling family applies strict control at every step of the processing, ensuring that every cup of coffee is a unique experience. Their coffees have gained recognition in international markets, including China and the United States, where they are valued for their quality and consistency.
Today, the Gutiérrez Sterling family continues to work with passion and dedication to offer products that exceed customer expectations and delight their palates. Altamira farm is not just a place of production, but a space of tradition, family values, and constant pursuit of perfection.
CO-25-139
Familia Sterling Geisha W
Variety: Geisha
Process: Honey
After harvesting ripe coffee cherries, they undergo manual selection and floating, during which defective fruits are removed. Subsequently, the coffee is depulped and fermented for 60 hours in bags. After fermentation, the coffee is lightly washed, leaving partial mucilage on the beans. The coffee is sun-dried in plastic marquesinas for approximately several weeks until optimal moisture levels are reached.
