Whole Bean Coffee
[KUH-LUM-BEE-YUH • NEE-VER • EHR-NAN • MUH-DEE-NUH • ROW-HASS]
Process: Washed
Apple Cider, Raisin, Chocolate
Neiver Hernan first came into contact with coffee as a child, but only came to see it’s true significance in his twenties. Years later, inspired by his wife he expanded the farm. He focused on improving agricultural practices and building infrastructure for processing and drying. He lives happily with his wife and children on the farm, enjoying the significance coffee has brought to their family.
An incredible cold weather coffee with notes of spiced apple cider and chocolate.
Neiver Hernan Medina Rojas owns Loma Linda Farm in Cauca, Colombia. He first came into contact with coffee as a child, but only came to understand its true significance when he was in his twenties. At that point, he planted a small plot of traditional Bourbon Amarillo. It was years later, inspired by his wife, that he decided to expand the farm. Around eight years ago, he changed his approach to coffee farming, focusing on applying fertilizers at the right times, improving agricultural practices, and building the necessary infrastructure for processing and drying. This growth as a farmer came from continuous learning, which led him to explore the diverse flavor profiles and characteristics that different practices can produce. Thanks to this new approach, he has optimized the quality of his coffee and improved its agricultural management. Today, his goal is to continue learning and refining his techniques. He lives happily with his wife and children on the farm, enjoying the significance that coffee has brought to their family.
Farm Maintenance
To ensure sustainable, high-quality coffee production, Neiver Hernán Medina carries out various maintenance activities on his farms. One of these is weeding, performed every three months. This practice not only removes vegetation competing for nutrients and sunlight but also facilitates harvesting by allowing pickers to move easily between the rows, improving efficiency and reducing picking times and costs. In addition, before applying fertilizer, the base of the trees is thoroughly cleared (a practice called plateo) to optimize nutrient absorption, an essential practice for healthy growth of the coffee plants. Thanks to the elevation of the farm, at 2,050 meters above sea level, it is not necessary to use frequent insecticides or chemical treatments for pest control, as the cooler temperatures limit insect activity. Neiver also plants complementary crops such as plantains, avocados, and fruit trees like tangerines and lemons. These provide natural shade for the coffee plants, protect them from intense solar radiation, help retain soil moisture, reduce erosion, and enrich the soil with organic matter, while also providing additional income and food for the family.
Harvest
The harvest takes place in two seasons: the main season from October to December, and a smaller one called mitaca, from April to May. During these periods, a team of local pickers collects cherries in 21-day intervals, selecting only fully ripe fruit. After picking, the cherries undergo a flotation process that removes low-density fruit. These are typically underdeveloped, unripe, or affected by pests like the coffee berry borer, making them lighter than the rest. This step ensures that only the densest and highest-quality cherries move on to the next stage of processing. The altitude of the farm influences the ripening process, making it slower and more gradual compared to other regions. This allows the cherries to fully develop their characteristics, achieving higher density and ensuring an exceptional final product.
Processing
After picking, the cherries are placed in tanks or bins for 24 hours to allow fermentation to begin. During this time, microorganisms consume the sugars in the mucilage, which helps in the pulping process and contributes to the development of flavor and aroma. The cherries are then pulped and transferred to plastic tanks for a further 36 hours of dry fermentation. After this, the beans undergo three washing cycles. Drying takes approximately 15 days. The beans are laid out in layers no more than 3 centimeters thick and turned three times a day to ensure even drying. Due to the altitude and humidity of the area, this process can sometimes take slightly longer. To check if the coffee has reached the desired moisture level, a small sample is threshed by hand. If the beans have a uniform, cement-like appearance and a moisture content of 9–11%, the batch is considered ready. The dried coffee is packed in bags and stored on wooden pallets for approximately 15 days to allow stabilization. The storage room is used exclusively for coffee to prevent any risk of contamination.
Whole Bean Coffee
[KUH-LUM-BEE-YUH • NEE-VER • EHR-NAN • MUH-DEE-NUH • ROW-HASS]
Process: Washed
Apple Cider, Raisin, Chocolate
Neiver Hernan first came into contact with coffee as a child, but only came to see it’s true significance in his twenties. Years later, inspired by his wife he expanded the farm. He focused on improving agricultural practices and building infrastructure for processing and drying. He lives happily with his wife and children on the farm, enjoying the significance coffee has brought to their family.
An incredible cold weather coffee with notes of spiced apple cider and chocolate.
Neiver Hernan Medina Rojas owns Loma Linda Farm in Cauca, Colombia. He first came into contact with coffee as a child, but only came to understand its true significance when he was in his twenties. At that point, he planted a small plot of traditional Bourbon Amarillo. It was years later, inspired by his wife, that he decided to expand the farm. Around eight years ago, he changed his approach to coffee farming, focusing on applying fertilizers at the right times, improving agricultural practices, and building the necessary infrastructure for processing and drying. This growth as a farmer came from continuous learning, which led him to explore the diverse flavor profiles and characteristics that different practices can produce. Thanks to this new approach, he has optimized the quality of his coffee and improved its agricultural management. Today, his goal is to continue learning and refining his techniques. He lives happily with his wife and children on the farm, enjoying the significance that coffee has brought to their family.
Farm Maintenance
To ensure sustainable, high-quality coffee production, Neiver Hernán Medina carries out various maintenance activities on his farms. One of these is weeding, performed every three months. This practice not only removes vegetation competing for nutrients and sunlight but also facilitates harvesting by allowing pickers to move easily between the rows, improving efficiency and reducing picking times and costs. In addition, before applying fertilizer, the base of the trees is thoroughly cleared (a practice called plateo) to optimize nutrient absorption, an essential practice for healthy growth of the coffee plants. Thanks to the elevation of the farm, at 2,050 meters above sea level, it is not necessary to use frequent insecticides or chemical treatments for pest control, as the cooler temperatures limit insect activity. Neiver also plants complementary crops such as plantains, avocados, and fruit trees like tangerines and lemons. These provide natural shade for the coffee plants, protect them from intense solar radiation, help retain soil moisture, reduce erosion, and enrich the soil with organic matter, while also providing additional income and food for the family.
Harvest
The harvest takes place in two seasons: the main season from October to December, and a smaller one called mitaca, from April to May. During these periods, a team of local pickers collects cherries in 21-day intervals, selecting only fully ripe fruit. After picking, the cherries undergo a flotation process that removes low-density fruit. These are typically underdeveloped, unripe, or affected by pests like the coffee berry borer, making them lighter than the rest. This step ensures that only the densest and highest-quality cherries move on to the next stage of processing. The altitude of the farm influences the ripening process, making it slower and more gradual compared to other regions. This allows the cherries to fully develop their characteristics, achieving higher density and ensuring an exceptional final product.
Processing
After picking, the cherries are placed in tanks or bins for 24 hours to allow fermentation to begin. During this time, microorganisms consume the sugars in the mucilage, which helps in the pulping process and contributes to the development of flavor and aroma. The cherries are then pulped and transferred to plastic tanks for a further 36 hours of dry fermentation. After this, the beans undergo three washing cycles. Drying takes approximately 15 days. The beans are laid out in layers no more than 3 centimeters thick and turned three times a day to ensure even drying. Due to the altitude and humidity of the area, this process can sometimes take slightly longer. To check if the coffee has reached the desired moisture level, a small sample is threshed by hand. If the beans have a uniform, cement-like appearance and a moisture content of 9–11%, the batch is considered ready. The dried coffee is packed in bags and stored on wooden pallets for approximately 15 days to allow stabilization. The storage room is used exclusively for coffee to prevent any risk of contamination.
