Colombia Finca Montreal

Producer Duverney Cifuentes
Farm Finca Montreal
Municipality Planadas
Department Tolima

Sun Exposure Mixed Shade
Farm Size 54ha, 20ha as natural forest
Altitude 2,050 masl
Latitude 3.157665
Longitude -75.574780

Variety Bourbon Azuri
Process Washed
Fermentation Sequential Anaerobic;30 hours dry in whole cherry, 30 hours wet once pulped
Drying 20-25 days under parabolic shade

Harvest Year 2025

Flavor Brown Sugar, Huckleberry, Black Cherry, Passionfruit, Lime
Descriptors Balanced, Rounded, Syrupy

About this coffee Duverney Cifuentes is well known in Colombia for his outstanding coffees, regularly placing in the Best of Tolima competition, Colombia Tierra de Diversidad auction, and the Cup of Excellence competition, which he won first place in 2023. However, outside of Colombia his coffee is still relatively unknown, primarily because of the difficulty of getting his coffee to the international market. His farm is located high up in the mountains outside of the small town of Gaitania, Tolima, in an area that has historically been – and continues to be – heavily influenced by FARC adjacent guerilla groups. Duverney speaks passionately about dealing with the guerrilla groups, helping his father as a child on his farm, and the struggles he and his family have faced in trying to grow coffee and get it to market.

Duverney has two farms, Finca La España and Finca Montreal. This coffee comes from Finca Montreal, which is his main farm that he bought in 2018 from the money saved selling coffee cherries to middlemen between 2003 – 2017. The farm had been abandoned some years before, returning to natural forest by the time Duverney acquired it, allowing the volcanic soils to naturally regenerate.

Ripe Bourbon Azuri cherries were transported up the mountain by a Garrucha (an ingenious cable car and pully system) to Duverney’s house and wet mill, where sorted cherries were sealed in 55-gallon drums to undergo 30-40 hours of fermentation in whole cherry before being pulped and then sealed for another 30-40 hours fermentation in water. The coffee was washed clean and then dried on raised beds under parabolic shade for 20-25 days.