Juan Pablo Penagos purchased small, 2 hectares farm of Finca St Helena in 2013. Though small, it is extremely well situated at just over 1,660m.a.s.l. in the beautiful Risaralda region of Colombia. The farm had been abandoned by the previous owner due to some health problems and was in quite a state when Juan Pablo took it over. Although many things have changed, he kept the name 'Santa Helena' out of respect to the previous owner who was very devoted to Saint Helen, mother of Constantine and a major figure in early Christianity.
Juan Pablo gives a great deal of attention to the cultural works that happen on the farm. He doesn't have processing facilities, so the agricultural labour is where he really adds value and ensures his coffee reaches it's potential. This lot is all the Castillo varietal, which is a rust-resistant coffee.
Upon carefully hand-picking the coffee, the ripe cherries are taken to the Flor de Apia mill for processing. The wet mill is located around 15 minutes from Juan Pablo's farm and has top of the line facilities. There the coffee is sorted twice by the Pinalese machines: first to remove stones and debris and then to remove any non-optimal cherries. The coffee is then pulped and fermented for around 16 hours. Flor de Apia keep very strict records of every lot they process. This attention to detail, both at the farming stage with Juan Pablo and at the Flor de Apia mill combines to create a wonderful coffee.
Price shown per 500g