Light Roast - Colombia - Yulieth Mora, Villa Pastora

12oz

This is an incredible coffee. A naturally-processed Red Bourbon from the Huila region, exploding with sweetness. I get tropical fruit, raspberry pop-tart, grapefruit juice. 

Producer Info
Villa Pastora farm, located in the municipality of Palestina, Huila, was acquired in the 1980s by Mrs. Pastora Anacona, Yulieth and Gerson’s paternal grandmother. She initiated the coffee tradition on the farm by planting the first coffee trees. Since then, this passion for coffee has been passed down through the Mora Ortega family, now in its third generation of coffee growers.

The farm, named after its founder, represents the hard work and dedication of the family, who have focused on producing differentiated, high-quality coffees. Álvaro Mora, Yulieth’s father, has been a central figure in maintaining and expanding this legacy. The farm serves as a tribute to Álvaro’s mother, who first planted the seeds that would grow into a thriving coffee business.

Run as a family effort, Villa Pastora employs sustainable methods and prioritizes product quality. Álvaro seeks recognition from consumers for the care and passion invested in each cup of coffee. He believes in the importance of quality.

Lot Info
Villa Pastora is not only a place of production but also a hub of community support. The
farm employs about eight people from the area and offers fermentation advice, as well
as drying services for other coffee growers who lack proper infrastructure.

Álvaro has formed partnerships, such as his participation in the Delagua project, to expand the farm’s reach and impact. These collaborations help in sharing the family’s coffee with a broader audience and contribute to the local economy. 

Yulieth and the family are a bridge between the local community and international buyers. They buy cherry from their neighbors to carefully process, and they also sell their own farm’s coffee. Some of the coffee is washed, but their specialty is carefully processed naturals.

This coffee is floated to remove less dense and unripe cherries, and then the coffee is placed in anaerobic fermentation barrels for 96 hours. It is then moved to the patio where it is dried for 15 days.