Colombia | Lucrecia Hoyos

Lucrecia Hoyos manages the 6 hectare farm, La Vina, located in La Ermita San Agustín. With the help of her family, she cultivates Pink Bourbon, Tabi, and San Bernardo at 1850-1920 MASL. This is a separation of her Pink Bourbon & Tabi harvested in November 2024. Her coffee is explosive, with a jammy sweetness and big flavors. We taste Rose Hips, Hibiscus, and red berries along with florals of rose.

Lucrecia grew up amidst coffee farms of San Agustín but left her home to escape the rising violence in the region. After relocating, she worked clearing land and harvesting coffee for others. Years later, her family’s farm was at risk of being lost for good, so Lucrecia made the decision to return and revive their land. During this challenging time, the family faced numerous hardships—the loss of their son, addiction within the family, and ongoing financial struggles—but Lucrecia persevered. Determined to rebuild and provide for her family, she poured all her energy into investing in their farm’s future. Through this she revitalized the farm and, today, successfully sells her coffee on the international market. 

Cherries are picked at peak ripeness and left to ferment for 24 hours in a wooden hopper. The cherries are then depulped and left to dry ferment for 28 hours in tiled tanks. The coffee is then washed and moved to raised drying beds where they dry for 18-25 days.