Colombia Heimar Julian Collazos 

Vibrant, lemon cake and rose


Farm: Finca La Carmelita

Region: Aceivedo, Huila 

Harvest: October 2020

Altitude: 1650m 

Variety: Pacamara

Process: Natural

Roasting profile: Medium light


At the age of 27, Heimar Julian Collazos has lived a life surrounded by coffee in Acevedo, Huila. Raised by coffee farmer parents, Heimar spent his childhood learning the ways of running a farm before his father gifted him half a hectare of land to manage as he pleases in 2013.

Using his own savings to purchase more land a few years later, Finca La Carmelita now contains 15,000 coffee trees split between the varieties Pink Bourbon, Pacamara, Castillo, Colombia, Tabi and Ombligon, a natural mutation of the Colombia variety that exhibits a pointed end to the cherry, hence the name translating as ’navel’. Heimar values biodiversity and nature so a portion of the farm is kept as a wild nature reserve where he also keeps bees to ensure good pollination of his trees and therefore a good crop of cherries each harvest.

A conscientious student, Heimar studied agronomy at Universidad Nacional Abierta y a Distancia (UNAD), adding scientific expertise to his parents teachings and now focuses his learning around specialty coffee production, cupping and roasting, gaining certificates through the Servicio Nacional de Aprendizaje (SENA) training programme.

With guidance from his father, Luis, Heimar has dedicated a lot of time and effort into producing naturally processed coffees. This means the cherries are dried whole rather than being pulped and is a much more labour-intensive process to get right as the cherries have to be turned regularly to ensure they dry uniformly and avoid spoiling through moulds. 

This coffee we have purchased is a naturally produced Pacamara. The ripe cherries are fermented in closed plastic bags until the pH averages 3.9 and the sugar levels (Brix) reach 22 degrees. Once optimal, the cherries are transported to the drying area for between 24 and 34 days depending on humidity levels. Once dry, the cherries are bagged up to rest for 10 days before hulling. 

We’re sure you're going to fall in love with Heimar’s coffee as much as ourselves. It really is special.


Colombia Heimar Collazos

9,50 €Hinta