WEEKENDERS COFFEE COLOMBIA Rubiela Velasquez

Rubiera Velázquez and her husband Vitelmo Ordóñez, also coffee growers from Nariño, have been farming land in San Isidro, Planadas Tolima, since 1994 and working to transform it into Finca La Esmeralda. Despite the obstacles they face, they remain steadfast in their commitment to growing coffee and their journey is truly inspiring. A two-hour walk from the nearest road, La Esmeralda has grown from a basic means of feeding a family into a significant coffee-growing project. This transformation is a testament to their unwavering determination and coffee-growing skills. Located between 1,900 and 2,000 meters above sea level, La Esmeralda produces a variety of coffee varieties, including Castillo Tambo, Castillo, Typica, Caturra, Geisha and, most recently, Papayo.

The strategic decision to invest in and grow papaya, a promising mutant of the Caturra variety, in 2022 reflects Mr. Velasquez’s forward thinking in coffee cultivation. Mr. Velazquez’s determination for coffee cultivation is particularly reflected in the fact that he spent four years establishing Geisha Estate at an altitude of 2,000 meters. Despite agronomic difficulties and initial cupping results that did not meet expectations, she continued to focus on fine-tuning, using a painstaking trial-and-error approach, adjusting the fermentation scheme to the variety and adapting the process to the climatic conditions. This adaptability has significantly improved the quality of La Esmeralda's coffee, as evidenced by her Caturra batch placing 13th at the 2023 Fairfield Columbia Wash Festival. Rubiera Velazquez’s story is a testament to continued personal and professional growth. Her journey from working as a day laborer on her uncle's farm to founding and growing La Esmeralda with her husband is a testament to the hard work inherent in coffee farming. Her ability to adapt, innovate and face challenges head-on not only sets her apart but also serves as a beacon of inspiration to the coffee growing community. This batch is from the Caturra variety and is processed through traditional full washing. Harvested cherries are left to ripen for 1 to 2 days (24 to 40 hours) and then the pulp is removed. It is then fermented in tanks for 25 to 40 hours, washed three times, and transported to racks to dry for 15 to 30 days. Harvest occurs in April, May and June, and in Mitaca in October, November and December. Coffee is dried in an overhead dryer (Marquezina). Rubiera comes from a coffee-growing family and is a third-generation farmer. She started her career five years ago, working with her uncle and buying land and establishing a farm with her husband.