Colombia

Ivan Villaquira

Filter • Floral & light

Sweet and juicy notes of rockmelon, stone fruits with chocolate sweetness.

€19,00
€95,00/kg
Tax included.
Size

Farm Villa Alejandría

Region La Argentina, Huila

Altitude 1800–1950 MASL

Variety Catuai

Process Washed

Washed process

This coffee is harvested with strict ripeness criteria, then floated and hand-sorted to remove defects. The cherries undergo a 30-hour underwater fermentation before being pulped. The parchment is gently washed and dried under temperature-controlled conditions until it reaches the ideal moisture content.

V60 Pour-Over

  • Dose 16 g
  • Grind 650 µm | Commandate ~22 Clix (44 Red Clix)
  • Water 230 g at 94°C
  • Pouring 50 g (0:00) | 100 g (0:50) | 80 g (1:50)
  • Time 2:45
  • TDS 1.5 %
  • Extraction 18.66 %

Pro Tips

  1. Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
  2. Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
  3. Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
  4. Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.
Finca Villa Alejandría

Iván Villaquira

Iván Villaquira is a first-generation coffee grower who has been cultivating coffee since 2018. His father, a devoted farmer, instilled in him a deep love for the land, inspiring Iván to follow in his footsteps and dedicate himself to coffee farming.

He owns Finca Villa Alejandría, a 2-hectare farm situated at 1,950 meters above sea level in La Argentina, Huila—a region celebrated for its outstanding coffee quality. The area's unique microclimate allows Iván’s coffee cherries to mature slowly, enhancing their sweetness and complexity.

Iván is part of a community of passionate coffee growers committed to excellence and sustainability. He values the collaborative spirit of this group, where knowledge-sharing and a dedication to specialty coffee drive continuous improvement in farming practices.

On his farm, Iván cultivates the Catuai variety alongside traditional Colombian varieties such as Colombia and Castillo. Through his network of producers, he has deepened his expertise in both pre- and post-harvest management, refining his fermentation techniques to consistently produce high-quality coffee. He employs both washed and natural processing methods, exploring diverse flavor profiles in pursuit of excellence.

Dedicated to sustainable farming, Iván is transitioning to organic fertilizers, aiming to produce 100% organic coffee. His deep understanding of soil health and plant care enables him to optimize crop growth. He nurtures his coffee trees through careful pruning, composting, and enriching the land with natural elements to maintain its fertility and vibrancy.

For Iván, life on the farm reinforces his belief in the future of the coffee industry. With the support of grower associations and collaborative networks, he continues to elevate his production, striving to bring out the best of the land through exceptional coffee.

Iván’s commitment to excellence and sustainability ensures that each lot he produces reflects the rich coffee heritage of Huila.

Why Catuai Is Uncommon in Colombia

Catuai, a hybrid of Mundo Novo and Caturra developed in Brazil, is not widely grown in Colombia despite its compact size and high yields. Unlike in Brazil and Central America, where Catuai has been more successful, Colombian farmers have historically favored varieties like Castillo, Colombia, and Caturra. These varieties are better adapted to the country's specific growing conditions and offer advantages such as disease resistance and reliable cup quality.

One of the main reasons Catuai is uncommon in Colombia is its susceptibility to coffee leaf rust (Hemileia vastatrix), a persistent challenge for coffee producers. Colombian institutions like Cenicafé have focused on developing rust-resistant varieties like Castillo, which require fewer chemical treatments and offer higher resilience. Since Catuai lacks this resistance, it demands more intensive management, making it a riskier and more costly option for farmers.

Additionally, Colombia’s coffee industry has long been structured around varieties that align with the country's reputation for bright, balanced washed coffees. While Catuai can produce high-quality coffee, its flavor profile does not significantly differentiate it from other established varieties that already offer disease resistance and stability. As a result, most Colombian producers opt for varieties with proven performance in both quality and resilience.

Despite these challenges, some specialty coffee growers in Colombia have experimented with Catuai, particularly those interested in natural and honey processing methods. When cultivated at high altitudes and processed carefully, Catuai can develop complex flavors that appeal to niche markets. However, its limited adoption suggests that, for most Colombian farmers, disease-resistant and well-supported varieties remain the preferred choice.

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