Producer: Alejandra Giraldo and Diego Chicaiza
Farm: Finca Villa Loyola
Region: Pasto, Nariño
Altitude: 1,878 masl
Varietal: Caturra, Colombia, Catuaí
Process: Washed
Roast: Light
Notes: Graham Cracker, Nectarine, Cocoa Powder

Under the leadership of farm manager Alejandra Giraldo, Finca Villa Loyola's dedication to organic farming practices and sustainability is evident across its operations. Resident animals and micro-organisms improve compost and soil; rainwater is collected for an advanced irrigation system; infrastructure has been constructed with renewable bamboo grown on the farm; and much more.

The farm's wet mill allows for great control and consistency in coffee processing, with equipment for pre-classification of coffee cherries, depulping, fermentation, and washing. The roof of the mill collects rainwater that is stored in an underground tank to be further used to move and process the coffee cherries. During processing the water is recirculated, and at the end of the process the wastewater is redirected to a treatment reservoir.

For Villa Loyola's standard washed process, coffee cherries are collected in 55-gallon drums, sealed, and allowed to further ripen for 72 hours. Afterward, the cherries are depulped and the coffee seeds ferment aerobically in stainless steel tanks for 36 hours. Then the seeds are floated and washed before drying on shaded raised beds.

Villa Loyola serves a model for sustainable organic agriculture as well as what a long-term Direct Trade relationship can achieve.

Since Padre Joe’s reassignment and departure from Villa Loyola in late 2019, leadership has been taken on by General Manager Alejandra Giraldo, with coffee production overseen by Agriculture Manager Diego Chicaiza. Born and raised on a coffee farm, Diego has worked various roles in the coffee industry in Colombia since beginning his career in 2008. A certified Q Grader and experienced quality control technician, Diego’s skill sets are fully utilized at Villa Loyola, where he manages coffee production, processing, cuppings for quality assurance, and the roasting program for locally sold coffee.