At Finca El Trébol, in the hills of Pitalito, Huila, coffee is cultivated with patience, experience, and a deep sense of purpose. Francisco Enríquez Alvarado has dedicated more than 20 years to coffee, learning along the way how to adapt, improve, and build a life rooted in the land he proudly calls his own.
El Trébol, a name associated with luck and prosperity, reflects both the history and aspirations of the farm. Here, coffee is carefully harvested by selecting ripe and semi-ripe cherries to enhance sweetness. After resting overnight, the cherries are processed the following day, pulped without water, and fermented in plastic tanks for 36 to 40 hours, depending on the climate. The coffee is then washed, drained, and dried over 18 to 25 days, ensuring a stable and uniform result.
The farm is primarily planted with Pink Bourbon, alongside Caturra and Bourbon, grown under partial shade as Francisco gradually introduces more trees to improve the ecosystem. In addition to coffee, crops like plantain, yuca, arracacha, and granadilla support the farm’s sustainability. Family plays a central role in daily operations, with shared responsibilities across harvesting, processing, and farm management. Despite challenges such as humid weather affecting drying, Francisco continues to refine his practices, focusing on quality and consistency
