On the hills of the rural area of China Alta, near the city of Ibague, you’ll find Germán Sanchez tending to his precious coffee trees on his farm. He shares this space with his wife, Miralba Gallego. The land holds a rich tradition, initially acquired by his grandfather, who named it Samora. Later, his father took over and maintained the name. Through hard work, he eventually purchased the farm from his father, preserving the tradition of its original name. This achievement took place around 2011, marking the beginning of his independent operation.

Germán’s connection with coffee started at a young age, helping his father on the farm and learning the nuances of coffee cultivation. The love and passion he holds for coffee trace back to his parents. In 2020, he entered the realm of high-quality coffee production, coinciding with his introduction to Caravela. This shift in perspective prompted him to change coffee varieties, refine his processes, and upgrade the overall infrastructure of the farm.

His primary motivation for getting into specialty coffee has been the improved prices, allowing him to enhance both his crop and quality of life. Recognition for the quality of his coffee has further fueled his motivation. His wife plays a crucial role on the farm, assisting in tasks such as post-processing and accounting.

Proud of his achievements in coffee, Germán sees the effort reflected in his coffee trees and the quality of the beans. This success propels him to continue pushing forward.

In the coffee processing journey, this producer begins with careful and selective picking of ripe coffee cherries, actively avoiding any green ones. These cherries are transported to the wet mill, where they rest in the reception container without water for 12 hours before undergoing pulping. Subsequently, the coffee ferments for 36 hours and undergoes one or two washes. The coffee then moves to a covered drying area until it reaches 45% humidity, concluding the drying process in a mechanical dryer with a controlled temperature of 36°C. Finally, the coffee is stored on the farm for 15 days before making its way to Caravela’s purchasing station in Ibague.

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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