Juan Carlos Mejia is the manager of this farm, he lives there with his family, and he is looking after the 130.000 coffee trees. The height of the mountains, geographic position, and the leadership of the women on the farm paved the way for a new world of innovation in the specialty coffee sector.

The farm is located in the Antioquia region, near Ciudad Bolivar city.

Antioquia is one of the 32 departments of Colombia, located in the central North-western part of the Country with a narrow section that borders the Caribbean Sea. Most of its territory is mountainous with some valleys, much of which is part of the Andes Mountain range. Antioquia has been part of many territorial divisions of former countries created within the present-day territory of Colombia. Prior to the adoption of the Colombian Constitution of 1886, Antioquia State had its own sovereign government.

The farm consists of more than 30 hectares, from which 25 are planted in coffee, and the other 5 are natural reserves. The natural reserve of this land is beautiful, and it is the home of various animals and vegetal species. There are a lot of forests to protect the water, which also provides water resources for the whole zone where the farm is located. It is so unique, rich with lush nature, together it makes it all mystical and mysterious. That is why it’s called La Secreta.

This area is perfect for growing specialty coffee as altitudes reach 1950 masl.

Traditionally the coffee from this area is fully washed, and once harvested, it is then pulped and left to ferment overnight for 12 - 18 hours. After this, the coffee is washed and any immatures removed, and then it is dried for between 8 – 15 days in parabolic driers. They consist of a transparent plastic roof and a rustic parabolic structure that allows taking better advantage of radiation during little sunny or rainy days and direct radiation during sunny hours.

In the cup: orange and stone fruit notes, like yellow plum, backed up by vanilla and a juicy aftertaste. Balanced acidity and a medium body.

Minimum resting period: 10 days from roast date for espresso roast.