La Victoria is brought to us via our trusted partners at The Coffee Quest whom we have been sourcing from since 2015. Their dedication to quality and transparency has made them one of our go-to partners based in Colombia.
As the Coffee Quest’s group lot, La Victoria encompasses producers in and around Santa Maria and Palermo. Situated at the foothills of the Huila Volcano within the National Park Nevados de Huila, this region has been their focal point since 2017. To enhance productivity, quality, and overall well-being for farmers, they launched an initiative known as “Productores del Futuro” or “Producers of the Future.” Currently, they have identified 12 Productores del Futuro in Santa Maria and Palermo, with an additional 15 contributing to their other type 1 coffees in the southern region of Huila.
The Coffee Quest initiated the “Productores del Futuro” program to establish direct and stable relationships with small-scale producers. Their goal extends beyond fair prices and economic bonuses for quality coffee; they empower producers with tools and resources to improve coffee quality and create social programs that open doors to better opportunities for their families.
From the initial cupping when producers submit samples to the regional station, to the final cupping at the warehouse where samples are taken from every sack, consistency remains crucial. Only after approval, the parchment coffee is meticulously packed in grain-pro, preserving its pristine state until the entire lot is milled. Continuous feedback and tailored advice from the regional station drive production method enhancements and risk monitoring. Notably, all 85 scoring lots command a fixed minimum price that is approximately 20-40% higher than local prices for commercial lots.
One exemplary member of “Productores del Futuro,” Jamer Cubillos stands out. Hailing from Finca El Triangulo, he represents the third generation of coffee growers. Driven by a passion for preserving tradition, Jamer intends to pass down his knowledge to his siblings. Since joining the program, he has transitioned from traditional farming to a more advanced approach. His particular interest lies in exploring fermentation processes, and the program provides specialized guidance to enhance cup quality through fermentation techniques.
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