Specialty Coffee Colombia Estate 4 Winds Double Natural Fermentation

From the heights of Pitalito, in the heart of Huila, comes a coffee that is much more than just a beverage: it is the story of a vision. The Finca 4 Vientos, located at 1,750 meters, is today led by the passion of Karenth Cerquera Chavarro, a young producer and certified SCAA taster. This microlot represents the new generation of Colombian coffee, where technical expertise meets deep respect for the land.

The sensory profile is sweet and fragrant, characterized by an explosion of red fruits and strawberries, accompanied by delicate hints of yellow fruits. Thanks to the meticulous process of double natural fermentation, the coffee develops a medium acidity perfectly balanced and a medium and silky body. Each cup stands out for its cleanliness and an aromatic persistence that invites a second sip.

The producer's touch: This coffee undergoes a 24-hour anaerobic fermentation in sealed bags, followed by 24 hours of oxidation and a slow 15-day sun drying. The result? An extraordinary aromatic complexity.

FARMGATE PRICE

FARMGATE PRICE: €8.79 (paid directly to the farmer)

The Farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is, in fact, the most transparent price you can find. 
To the Farmgate price, the following costs must be added before reaching the roastery: 

• Packaging costs
• Handling costs at origin
• Logistics costs (shipping and customs duties)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Internal transport costs 

SENSORY DESCRIPTION

GCB Score: 87.75 points out of 100

Sensory profile: Sweet and fragrant

Aromatic Notes: Yellow fruit, red fruit, strawberries

Taste & Body: Medium acidity, sweet with medium body, clean and persistent

 TECHNICAL DESCRIPTION

FULL DESCRIPTION

Located in the village of La Meseta in Pitalito, Huila, at an altitude of 1,750 meters above sea level, Finca 4 Vientos is a place where tradition and quality coffee meet.

With about 5 hectares dedicated to cultivation, this family-run farm has been producing coffee for over 20 years: a legacy rooted in love for the land and deep respect for every single bean.

Today, that legacy is in the hands of Karenth Cerquera Chavarro, a 23-year-old producer, certified barista technician, and cupper with SCAA specialization. As a proud representative of the new generation of Colombian coffee growers, Karenth brings a fresh perspective that blends technical expertise, sensory passion, and an unwavering commitment to her roots.

At Finca 4 Vientos, they don’t just grow high-altitude coffee: they cultivate dreams to share in every cup, carrying with them the spirit of Huila and the energy of the wind that gives this farm its name.

💧 Processing and Quality

The processing begins with the conversion of the cherry into parchment coffee at an eco-friendly wet processing plant, designed to minimize water usage. The plant is equipped to handle washed coffees – both fermented and non-fermented – as well as semi-washed styles. Drying takes place in greenhouses and under shaded polyethylene structures to ensure slow and even dehydration that promotes product safety, longer shelf life, and reliable traceability. The estate also houses the equipment and machinery necessary to grind and prepare the coffee according to export-ready specifications, ensuring end-to-end quality control and full traceability within the family facilities.

• Cherry Selection: It begins with the manual harvesting of cherries at their peak ripeness.

• Flotation: The flotation phase is performed to remove unripe or defective cherries.

• Fermentation and Oxidation: The coffee undergoes 24 hours of fermentation in sealed bags (anaerobic), followed by 24 hours of oxidation in traditional cement tanks.

• Drying: The coffee is dried for 15 days inside a solar dryer.

🌱 Social and Environmental Commitment

Finca Los Papales is certified by the Rainforest Alliance, supporting alignment with international standards and the requirements of the Sustainable Agriculture Network. The farm also maintains a strong social commitment to its community. An on-site school serves about 65 children from early childhood through sixth grade, offering free education to employees' children and those from nearby communities, along with school supplies, daily meals, and participation in special activities such as Children's Day, Mother's Day, and graduation ceremonies. Educational supervision is provided by the Ministry of Education of Nicaragua (MINED). A health center on the farm, supervised by the Ministry of Health (MINSA), offers free consultations for employees and local residents, including immunization services for children, gynecological care for women, and general medical attention.

🔬 Lot Processing Profile

The coffee is harvested with 94% fully ripe cherries. The whole cherries undergo anaerobic fermentation for three days, after which the coffee is pulped and fermented again, in the mucilage, for another three days. It is then traditionally washed with clean water and dried on African raised beds for 12-16 days to reach about 11% moisture content. The coffee is stored in parchment for a minimum of 21 days before final processing.