Ildefonso is a member of Los Guácharos, our favourite and longest standing group relationship in Colombia.

Though he comes from a coffee producing family (he started working on the family farm alongside his father when he was 12 years old), Ildefonso had to save up to buy his farm from his uncle. He’s proud to have 5 hectares in coffee on his 19 hectare farm, the balance retained and treasured as forest reserve.

Ilde also operates “Vivero Cordoba” (his coffee seed nursery) in Bruselas. He’s currently offering San Bernardo, Supremo, catuai, bourbon aji, bourbon sidra, wush wush, chiroso, pink bourbon, papayo caliente and papayo ombligón, caturra, and castillo. He sources and cultivates the seeds carefully and has garnered a great reputation for his nursery products.

Presently we’re proud to offer this bourbon aji lot from Ildefonso’s January 2025 harvest, processed accordingly: 

Cherry is fermented in sealed, valved drums for 70 hours and is then depulped and returned to ferment again for 70 hours in the same drums.  Ilde recovers the juice from the cherry fermentation drums and adds it to the pulped fermentation drums, along with water to make a submerged fermentation. One wash is done and floaters are removed in this washing step. 

Pricing transparency: we paid Ildefonso $4,250,000 pesos per carga of parchment via our Colombian entity Shared Source SAS in January 2025.