Monteverde, Colombia

Finca Monteverde is an established estate that dates back over 80 years and is currently in the hands of fourth and fifth generation producers. In 1941, Alejandrino Gutierrez, a second-generation coffee cultivator, discovered this remote land and saw potential in the misty southern region of Tolima despite the poor infrastructure and limited accessibility of the time.

Alejandrino’s grandson, Gildardo, lived and worked on the farm for over 50 years and was the first to introduce boutique coffee varietals with high cup potential to Monteverde. Today, the farm is managed by Newerley and his brother Maximino, together with Newerley’s son Johan, who represents the fifth generation. Since taking over the estate’s management in 2010, Newerley has become a certified Q-Grader and oversees quality control. Maximino operates a neighbouring farm, Finca Las Florestales, and the brothers share resources, labour, and agronomic knowledge between their estates. Johan has expanded the market reach of Finca Monteverde and developed experimental processing methods that have brought recognition to the family estate. In 2018, he established a regional processing centre that now supports local producers through higher prices and rigorous quality protocols.  

The farm is situated in the Andean mountain region at elevations ranging from 1,790 to 1,900 metres above sea level. It benefits from rich volcanic soils and an optimal microclimate, with temperatures ranging from 16 to 26 degrees Celsius and an average of 160 hours of sunshine per month, while being enveloped by dense forest and mountain mist. 

Monteverde cultivates several coffee varieties, including Wush Wush, Gesha, and this lot of Java. While the name Java references its historical ties to Java in Indonesia, its genetic origins trace back to an Ethiopian landrace population related to Abyssinia. The variety was introduced to the island of Java by the Dutch in the early 19th century, where it acquired its name. It is prized for its resilience and distinctive floral and fruity flavour characteristics, which share similarities with Ethiopian varieties. 

This Java lot underwent an innovative, controlled processing method that accentuates its inherent complexity as part of Johan Gutierrez’s efforts to elevate the family farm and enable it to compete among the highest levels of specialty coffee. After selective harvesting and float sorting, the coffee cherries are left to oxidise for 24 hours. They are then depulped and fermented in sealed bags submerged in water baths for a further 24 hours under anaerobic conditions. The coffee is dried in two stages. First, it undergoes an initial 12-day period on covered drying beds, followed by drying in silos at a controlled ambient temperature of 38°C until the desired moisture content is reached.