Finca La Aurora:

Finca La Aurora is a high-elevation coffee estate located in the municipality of Villa María, in Colombia’s Caldas Department—a region firmly rooted in the country's coffee-growing heritage. The estate sits at elevations ranging from 1,800 to 2,100 meters above sea level, conditions that are ideal for cultivating dense, sweet Arabica cherries. Approximately 25 hectares are planted with classic Colombian varietals such as Castillo, Caturra, and Colombia. The combination of terroir, varietal selection, and consistent cultivation practices gives the estate a natural advantage in producing coffees of outstanding character and complexity.

At the heart of Finca La Aurora’s operations is a strong emphasis on processing innovation and quality control. In 2017, the estate underwent a significant infrastructural transformation with the construction of specialized drying facilities. These include multi-tiered raised beds protected within covered drying rooms and temperature-controlled mechanical silos. This system enables precision control over drying variables—such as humidity, airflow, and temperature—allowing the estate to protect the coffee from weather fluctuations while preserving delicate flavor compounds. This investment has proven essential for maintaining quality across both washed and naturally processed coffees.

Natural processing at the estate follows a meticulous, multi-stage approach. Freshly picked cherries, sourced from the estate and surrounding farms, are hand-sorted and placed in clean buckets for a 24-hour aerobic pre-fermentation phase. This initial step occurs prior to delivery to the drying station located in Villamaría, a lower-altitude site at 1,300 meters where humidity and daytime temperatures are optimal for drying naturals. Cherries are then dried slowly over 15 days on raised beds in ventilated rooms, followed by an additional 72 hours in temperature-controlled silos to ensure uniform moisture content. These carefully calibrated processes yield coffees with vibrant tropical acidity and a juicy, fruit-forward profile.

In addition to processing its own harvest, the estate functions as a central cherry collection hub for nearby smallholder farmers. These partner producers benefit from stable, predictable pricing—receiving compensation that ensures a 40% profit margin over the cost of traditional washed coffee production. Between 2019 and 2020, this translated to an average premium of 35% above the national market price. Immediate payment and guaranteed purchase agreements have made the estate a reliable outlet for producers, fostering long-term relationships and economic sustainability throughout the region.

Finca La Aurora is also a cornerstone of the Red Associations Villamaría project—a collaborative initiative designed to strengthen farmer networks, improve traceability, and promote quality through shared infrastructure and transparent trade practices. Under this model, the estate plays a pivotal role not only in coffee production but also in community upliftment and resource sharing.

Coffees from Finca La Aurora regularly achieve cupping scores in the 87–88 range and are sought after by specialty roasters around the world. Profiles commonly feature notes of blackberry, apricot jam, tropical fruit, vanilla, and muscovado sugar—hallmarks of both the region’s terroir and the estate’s rigorous processing methodology. Select lots, including those processed via 72-hour anaerobic fermentation, have gained recognition for their layered sweetness, complexity, and clarity in the cup.

Finca La Aurora stands as a benchmark estate in Colombia’s specialty coffee landscape. By uniting high-altitude farming, processing innovation, and equitable community sourcing, it exemplifies a regenerative model for quality-driven coffee production that supports both environmental and economic sustainability.