Lubier Beltran’s farm, Finca La Tijuana, is located in Palestina, Huila, Colombia. The farm consists of five hectares, with three hectares planted with coffee and two hectares as a natural reserve. Lubier has been involved in coffee production his entire life, learning from his parents and later purchasing the farm in 2020. The coffee undergoes a 30-hour fermentation in the hopper, followed by de-pulping and a 75-hour submerged water fermentation. The parchment is then washed and dried on raised beds for 12-15 days.
Matched by flavor, origin, and process, not by rating.
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