Colombia - Gloria Gómez

Origine: Inzá, Cauca, Colombia     
Variety: Colombia
Process: Washed
Elevation: 2,000 MASL
Farm: El Nogal
Farm size: 1.5 Hectres

This coffee was produced by Gloria Gómez on her small farm, El Nogal, located near the town of El Tabor, in the municipality of Inzá in Cauca state, Colombia.

El Nogal (which translates to ‘the walnut tree‘ in Spanish) is just one and a half hectares in size – typical for the region, where farmers grow and process coffee on tiny plots of land. The farm is located at a staggering 2,000m above sea level, in the steep hills that surround El Tabor. Gloria has lived in El Tabor her entire life, and is a member of the influential Gómez family, who are highly respected by the town’s coffee growing community. Gloria and her three siblings started their careers in coffee-growing at their parent’s farm, La Argentina. Over time, they have each saved enough money to buy their own plots, though they continue to work together to manage their collective plantations during the season.

A methodical and entrepreneurial producer, Gloria has placed her focus on producing specialty-grade coffee. With the premiums she has received for her crop she has been able to build a new house on El Nogal, where she now lives with her daughter and granddaughter.

El Nogal is mainly planted with the hybrid Colombia variety, which was introduced by Colombia’s Coffee Federation (FNC) in the 1980s as part of the country’s efforts to reduce the incidence of coffee leaf rust without affecting cup quality. Gloria farms her coffee with traditional techniques and most of the labour is provided by her and her family. Fertilisation occurs around three times a year, usually after manual weeding, and pesticides are rarely used.

Like most of the nearby towns, El Tabor has breathtaking views of Colombia’s highest volcano, Nevado del Huila, which sits at the point where the states of Huila, Tolima and Cauca meet. The rich, volcanic soil of the area is ideal for agriculture and contributes to the excellent cup quality of coffees grown and processed here. Cool overnight temperatures result in dense beans, which are notable for their sweetness and complexity. Lower temperatures and high rainfall also influence processing techniques, with longer ferment and drying times being necessary.