Story
I met Maria Elsy during my first trip to Colombia years ago. She is the youngest of three coffee-growing siblings, and her crop is one of the highest-scoring Colombian coffees we purchased this season.
Maria and her siblings cultivate coffee on a mountain above Buesaco. Each of them grows their own lot and uses a shared mill for processing and drying.
Although Maria doesn’t own the farm, she has worked on it on a sharecropping basis for many years. Although she didn’t inherit a coffee-growing background (her connection to the land came only through her grandparents), Maria has developed a deep connection with the coffee process.
Inspired by her grandfather’s stories and driven by the need to provide for her daughter Natalia’s education, Maria began cultivating coffee about 16 years ago.
Since then, she has focused on producing high-quality coffee, emphasizing careful cherry selection and traditional washing methods. She primarily grows Caturra at an altitude of 1,850 meters above sea level. The cherries are manually harvested to ensure only the ripest are selected.
The cherries undergo a washed process with a traditional 20 to 30-hour fermentation before being dried on patios for about 10 to 15 days. Maria also incorporates sustainable practices by planting fruit trees, including guava, orange, and avocado, for shade.
Colombia Maria Elsy
Colombia Maria Elsy
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Characteristics
Medium Light
Juicy & Smooth
Sweet & Lively
Peach Gummy, Navel Orange, Honey
Maria Elsy Chavez Villota
1,850 MASL
100% Caturra
Washed
Buesaco
Story
I met Maria Elsy during my first trip to Colombia years ago. She is the youngest of three coffee-growing siblings, and her crop is one of the highest-scoring Colombian coffees we purchased this season.
Maria and her siblings cultivate coffee on a mountain above Buesaco. Each of them grows their own lot and uses a shared mill for processing and drying.
Although Maria doesn’t own the farm, she has worked on it on a sharecropping basis for many years. Although she didn’t inherit a coffee-growing background (her connection to the land came only through her grandparents), Maria has developed a deep connection with the coffee process.
Inspired by her grandfather’s stories and driven by the need to provide for her daughter Natalia’s education, Maria began cultivating coffee about 16 years ago.
Since then, she has focused on producing high-quality coffee, emphasizing careful cherry selection and traditional washing methods. She primarily grows Caturra at an altitude of 1,850 meters above sea level. The cherries are manually harvested to ensure only the ripest are selected.
The cherries undergo a washed process with a traditional 20 to 30-hour fermentation before being dried on patios for about 10 to 15 days. Maria also incorporates sustainable practices by planting fruit trees, including guava, orange, and avocado, for shade.
