Colombia - Finca La Germanía

Tastes like: Orange oil, funky, sweet, green apples, dried fruits
Location: Santuario Risaralda, Colombia
Farm: Finca La Germanía
Altitude: 1,650-2,000 metres above sea level
Varieties: Papayo 
Process: Double-fermentated honey process

THE CONTEXT

This coffee was grown by Santiago Rendón, one of the farmers who took part in Raw Material's Plant to Port course alongside our roaster Mark. Mark brought back a very limited supply of this coffee to sell.

We only have 10 x 300g bags available for this very special offer.

The coffee will come in a Colombian coffee bag provided by Miguel, one of the founding members of Raw Material, to give it an extra special feel.

This coffee will be bagged as beans unless otherwise stated. If you would like it ground, please let us know in the notes what brewing process you need it ground for.

THE FARM

Finca La Germanía is a family-owned coffee farm located in Alta Esmeralda, Santuario, Risaralda, Colombia, at elevations ranging from 1,650 to 2,000 metres above sea level. Acquired by Santiago’s grandfather, Julio Rendón, in 1977, the farm represents a family legacy built on dedication, hard work and a lasting connection to coffee growing.

In 2021, the next generation began a new chapter, shifting the focus from production volume to cup quality. Led by Santiago, the farm has since pursued a more distinctive approach to coffee production, combining agronomic management, selective harvesting and the exploration of varietals such as Pink Bourbon, Papayo Bourbon, Yellow Bourbon and Geisha.

Post-harvest processing is an essential part of this journey. Through washed, honey and natural processes, alongside experimental fermentations in bags and containers, the farm explores different ways of expressing each varietal’s character through the cup.

Beyond coffee, La Germanía is home to eight hectares of native forest that provide habitat for wildlife and a source of water for the farm’s household use and coffee processing. The family also manages twelve Apis mellifera beehives, combining beekeeping and honey production with its broader agricultural activities.

At La Germanía, each harvest represents an opportunity to evolve a family legacy through quality, experimentation and a deeper understanding of coffee.

THE COFFEE

This double-fermented honey process coffee was grown at 1,850 metres above sea level.

Mature cherries are picked and floated before putting them into anaerobic fermentation with the pulp still on for 24 to 48 hours. Cherries are then depulped before being returned to the fermentation process for a further six days, followed by 15 to 18 days spent drying.