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La Paloma

Colombie - Quindio - Circasia - La Paloma - Natural Azafran - by Sail

CaturraNatural
FCCO by Sail

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Co-founder of IWCA Colombia (International Women Coffee Alliance)

We want to be a reference for other women and young people to see that it is possible to do things differently and achieve positive results.

Sourced by our agency in Colombia

This process was created in honour of her grandmother, Libia Barrios de Correal. The name Azafran is because it reminds the producer of her grandmother that she used to like the Azafran flower and this coffee is a way to honor her. That is why for the last 5 years it has been one of her most important and special processes. This process is a natural anaerobic. It is selected by density and hand-sorted. Afterwards, it is left to fermented for 12 hours. Then the cherries go to anaerobic fermentation inside tanks for a total of 72 hours. Finally, they are left to dry in raised beds under the sun.

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  • Origin

    Colombia
  • Region

    Quindio
  • Terroir

    Circasia
  • Farm

    La Paloma
  • Producer

    Ana Donneys
  • Species

    Arabica
  • Variety

    Caturra

  • Process

    Natural

  • Drying

    Drying beds

  • Packaging

    70kg - Jute bags

  • Altitude

    1450 - 1700
  • Harvest period

    May - July
  • Type of harvest

    Manual

The farm La Paloma

La Paloma is located in the village of Circasia, in Quindio department. There are beautiful views of the city and the mountain range. In the middle of
protected areas that lead to Barbas Bremen, which gives us a beautiful biodiversity.
La Paloma is located in the village of La Pola in Circasia. It is a farm that my grandfather Primitivo bought more than 50 years ago and is planted in Castillo, Colombia and Caturra. It is an ideal farm for the drying of our natural coffee because of its elbas built more than 30 years ago, which we rescued and today we deliver coffees with perfect drying by elevating them on beds. 

  • Total number of hectares

    100
  • Altitude

    1400-1550
  • Environment

    Tropical
  • Agroforestry level

    1 - Simple

Meet Ana Donneys

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A few words about Ana Donneys

"I am the 5th generation of coffee growers in my family, since 2019I havee taken over the administration of the farms after the death of my grandfather, Primitivo Correal Barrios. Together with my mo,m it was the first year who taught me the basics to continue with this legacy. In 2020, my mother passed away, and today it is me who continues to work in search of the sustainability of this flag that has impassioned so many generations before me. I did not see myself in coffee, but today I am the happiest person in love with the cultivation of coffee, all the science behind i,t and how we can almost like an artist paint the nuances of flavors in the cups we produce and process".

Analyzed to the nearest gram

Find detailed physical and sensory analyzes of your coffee in the quality sheet with:

  • Density
  • The humidity level
  • Water activity
  • Colorimetry
  • The sieve
  • The nature of the defects
  • The score and its details
  • The aromatic profile (downloadable)
Quality sheetDiscover our quality service

Coffees of Ana Donneys

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