Oliverio Ñañez
CountryColombia
RegionBruselas, Huila
FarmLa Correa
Altitude1750 m
Size of the farm9 ha
Oliverio is a very kind gentleman, a farmer with all his heart, he is very hospitable and dedicated and he also leads his children to farm. Together with his wife, they take care of the family business and constantly improve its quality. They pride themselves on clean, precise work and invest the money they earn either in the education of their children and grandchildren or in improving the infrastructure and processes on the farm. The farm is gradually growing, with the Ñañez family playing with planting unusual coffee varieties.
Growing coffee in the hills around the village of Bruselas is challenging, with the soil often slumping and becoming unstable due to heavy rainfall. Unfortunately, it happens that even part of the La Correa farm can slump into the valley with the coffee trees after a heavy rain. The family is not worried about this and continues to work with humor and a smile on their faces.
About the coffee
„Since then we have been working with choice coffee, we have made a good name for ourselves with our results, we have coffee that has won awards for its quality. Thanks to the natural conditions and the quality of the soil, which is rich in nutrients, our coffee is characterized by its smoothness and balance with notes of citrus and flowers with medium acidity. Thanks to coffee, we can live in peace and have a relatively good life, even though the work on the farm is far from easy and simple.“
– Marisol, daughter of Oliverio, one of our favourite farmers.
CO-24-159
Oliverio Ñañez blend W
Our lot of Caturra and Colombia varieties, harvested twice a year by Oliverio, is processed using the traditional washed method. We have been purchasing this lot from Oliverio since the founding of our company (in 2020), and it always impresses us with its delicate, almost floral flavor. After harvesting the cherries, Oliverio allows the coffee to “rest” in the hopper (a chute for wet mill processing) for 12 hours. The cherries are then pulped and bagged. Here, the coffee beans ferment in the bags for 40 hours, after which the coffee cherries are washed again and dried. Drying takes place over 12 to 20 days in rooftop drying beds under the powerful sun.
CO-25-128
Oliverio Ñañez W
Variety: Caturra, Colombia
Coffee Processing:
After harvesting fully ripe coffee cherries, they undergo fermentation in tanks (tolva) for 36 hours. Subsequently, the coffee is depulped and fermented for another 30 hours in mucilage. After fermentation, the coffee proceeds to the drying facility, where due to cooler climatic conditions, drying takes place over 20 days. Once optimal moisture levels are reached, the coffee is carefully packed and prepared for shipment to the dry mill.
