On his farm El Aguacate, Benjamin farms Yellow and Red Caturra, with a little bit of Red Bourbon at 1750masl.
Ben has a portion of the family farm, working alongside his father Tadeo Lopez (a name you will know from our menu in the past), and his brother Cornelius, with their neighbouring parcels of the farm.
The farm is very biodiverse; the coffee grows on lush soils full of organic matter and teeming with ample ground cover, and is interplanted with a fantastic array of native shade and orchard trees (avocado, peach and banana to name a few). Chemical inputs are used only when urgently needed, mostly when there is a great risk of Roya. Soils are maintained with large amounts of organic compost and retain water throughout the dry season, keeping the farm as healthy and resistant to disease and drought as possible. Fertilization is minimal and applied according to soil analyses.
Benjamin has studied agriculture at university and specializes in coffee production, and currently works also for ANACAFE (the independent national association of coffee producers) as a technical assistant to small producers in San Antonio Huista alongside his duties on his own farm. Unsurprisingly given this background, Benjamin, who previously followed along with Tadeo’s more traditional ways, is keen to implement new practices both in the field (new pruning techniques to increase production) and in processing (paying pickers more to select only ripe cherries for example and cleaner more controlled fermentation and drying regimes). This approach is beginning to pay dividends too from our point for view. Ben’s coffee has never been so vibrant in acidity, while still possessed all of the shades of good nuttiness and dried fruit that this area’s coffees are known for.
Whole beans only.
Roasted for filter brewing.
Learn how to brew cafe quality coffee at your place...Go to Brew Methods