Honey
Dried with part of the mucilage on: more body, more sweetness. Whole bean or ground.
- Process
- Ferments 36 h
- Drying
- Sun-dried in parabolic dryers, 5–6 days.
$55.000 per 500 g
See the spec sheetThe coffee
Three processes from the same farm — washed, honey and natural — and the traditional one, the coffee they drink at the house.
The specialty coffees
Washed
The cleanest of the three: marked acidity, defined flavour. Whole bean or ground.
- Process
- Ferments 18–20 h
- Drying
- Sun-dried in parabolic dryers, 3–4 days.
$55.000 per 500 g
See the spec sheet
Natural
The whole cherry, two weeks in the sun. The most intense of the three. Whole bean or ground.
- Process
- Ferments 80 h
- Drying
- Sun-dried in parabolic dryers, 12–15 days depending on the weather.
$75.000 per 500 g
See the spec sheetThe house coffee
El Tradicional — the house coffee
The coffee of the house: what the family and the workers drink on the farm.
- Process
- No fermentation
- Drying
- In the sun; in harvest season, also in the silo
$35.000 per 500 g
See the spec sheetThe farm produces 80 pounds of specialty coffee a month — when it is gone, it is gone. Until the price is confirmed, everything shows as Sold out: it is impossible to order what cannot be shipped.
Frequently asked questions
Where is this coffee grown?
At the Villa Gloria farm, in El Verdal, municipality of Pijao, Quindío (Colombia), at 1,550 metres above sea level.
Who grows it?
León Campo and his family. He came from Cauca and has been on this farm for thirteen years. He bought a small farm with no crops on it and took two and a half years to plant the coffee. Today it is a family business: his wife and two of their four children work the farm.
Which coffee varieties are these?
Three: Castillo, Papayo and Bourbon.
What processes do they use?
Three specialty coffees, all sun-dried in parabolic dryers. The washed ferments for 18 to 20 hours and dries in 3 to 4 days. The honey ferments for 36 hours and dries in 5 to 6 days. The natural ferments for 80 hours and dries in 12 to 15 days, depending on the weather.
When is the harvest?
The main harvest runs from March to May. La traviesa — the second harvest of the year — is in November and December. There is no harvest in August, September, January or February.
How much coffee do they produce a month?
Around 80 pounds of specialty coffee a month: 40 washed, 20 honey and 20 natural. It is a small farm: when a lot is gone, it is gone.
How is it sold?
In 500 g bags (about 1 lb), whole bean or ground.
What does shipping cost and how long does it take?
Shipping within Colombia costs $15,000 COP per bag and is free from two bags, with delivery in 1 to 3 days. International shipping is being prepared: write to ventas@cafedonleo.com and we will let you know when it is ready.
Can I return it?
Yes. For online purchases you have the right to withdraw within five working days of delivery (article 47 of Colombian Law 1480 of 2011), with the bag unopened. Return shipping costs are borne by the buyer.