Meet,

Juan Pablo Villota

FARM(S): Finca San Alberto

MILL: Finca San Alberto

REGION: Buenavista, Quindio, Colombia

COFFEE PRODUCTION: 40 hectares

YEARS FARMING: 3 generations

PROCESSING METHOD(S): Washed

VARIETIES: Arábica Caturra, Arábica Castillo, Arábica Gesha

 

 

HIS STORY

In 1972 Mr. Gustavo Leyva acquired the Alsacia farm in Buenavista Quindío, a longtime dream for him. Nevertheless, joy came at a difficult moment. His youngest son Alberto died on an airplane accident. To honor his son, the farm was named San Alberto. Since then, San Alberto estate has become an iconic farm of the region due to its rigorous agricultural practices. Three generations later, Juan Pablo and Gustavo Villota Leyva (grandsons of Mr. Gustavo), have transformed San Alberto coffee to Colombia’s most award-winning coffee. The key for success has been the commitment towards flavor and a fierce protection of the natural and social conditions surrounding the farm. San Alberto is the largest employer of the little town of Buenavista, hiring men and single mothers. Discipline made them obtain two important sustainable agriculture stamps, Rain Forest Alliance and UTZ.

ON THE MAP

The farm lies in Buenavista in Quindío, the smallest city in Colombia’s smallest department, in the middle of Colombian coffee belt region. The confluence of irreplaceable weather conditions: warm winds from the Quindío Valley and cold air from the Central Mountain Range results in drastic daily temperature variations 12- 30ºC. This creates a special microclimate that provides a characteristic flavor with a unique identity.

THE FARM

The coffee farm is nestled in a beautiful landscape: green, rolling hills as long as the eye can see. The estate doesn’t seem to break this landscape, it rather blends smoothly into the surroundings. Behind San Alberto’s flavors, there is a depurated technique that prioritizes the coffee’s mystical flavor. Rigor, plus artistic craftsmanship are essential in every step. A signature process, The Five Step Selection, guarantees that only the best beans of the farm reach the market. But it’s Juan Pablo Villota, the master coffee cupper, who artistically blends the flavors of the varietals cultivated at the estate, and creates a whimsical new flavor. On average, no more than 60% of the farm’s production becomes San Alberto coffee.

HERE IS HIS PRODUCT AND SOME OF HIS PARTNERS

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