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 Sidra
Process Washed
Fermentation sequential anaerobic – 30 hours whole cherry; 30 hours submerged after pulping
Drying 20-25 days under parabolic shade

Harvest Year 2025

Flavor Milk Chocolate, Tangerine, Mango, Meyer Lemon, Red Fruit
Descriptors Juicy Acidity, Creamy Mouthfeel

About this coffee Duverney and his wife, Neyireth, have dedicated more than a decade in developing and growing coffee at their farms, La España and Montreal. Finca Montreal, where this lot comes from, is located outside the small town of Gaitania in Tolima, high up in the mountains. In Colombia, Duverney is well known for producing exceptional coffees, regularly placing in the Best of Tolima competition, the Colombia Tierra de Diversidad auction, and the Cup of Excellence competition, where he won first place in 2023. Outside of Colombia, however, his coffee is still relatively unknown. Farming in a region that has historically been – and continues to be – heavily influenced by FARC-adjacent guerrilla groups, Duverney speaks openly about navigating these challenges, helping his father on the La España farm as a child, and the struggles he and his family have faced while trying to grow coffee and bring it to market.

Duverney purchased Finca Montreal in 2018 using money he saved from selling coffee cherries to middlemen between 2003 and 2017. That same year, Duverney planted Bourbon Azuri on the farm, followed by Sidra and Geisha in 2019. The Sidra plants trace their genetic lineage directly to Juan Peña of Hacienda La Papaya in Ecuador.

For this lot, cherries were transported up the mountain using a garrucha – an ingenious cable car and pulley system – to Duverney’s house and wet mill. Then the cherries were sorted and fermented while in 55-gallon drums for 30–40 hours. Next the cherries were pulped, and sealed and submerged in water for another 30–40 hours. The coffee was then thoroughly washed and dried on raised beds under parabolic shade for 20–25 days.