At around 1,950 meters in Santa María, Huila, Yudi Andrea Carvajal grows coffee at Santa Librada, the farm she has owned for 14 years. Her path into specialty coffee took persistence.
Inspired by the cup quality of Pink Bourbon and Java varieties, Yudi set out to produce coffees of her own. Early lots were rejected because these varieties were less familiar in her region. She continued until she found a buyer who recognized their potential.
This Java lot begins with selectively picked ripe cherries, followed by a 24-hour rest in a cool environment and a controlled 72-hour tank fermentation. The coffee is then washed, sorted by flotation, depulped, and dried on raised, covered beds for 8–15 days.
Throughout the harvest, Yudi and her family handle each stage with care. This coffee offers a chance to taste that work—and to get to know a producer who kept going because she believed in what she was growing.