ABOUT THE FARM
Before 2015, finca Monteverde was called Florestales II (coffee farm) and La
Primavera (cattle farm). Around the year 1941, Mr. Alejandrino Gutiérrez (2nd
generation) bought the farm for 400 COP and moved in with his entire family from
the municipality of Anzoátegui in northern Tolima to Herrera south-western Tolima
to start new plantations, looking for new lands and more productive high
mountains. Alejandrino after a few years decided to go to the neighbouring
department, Valle del Cauca and left the coffee farm (Florestales II) with Óscar (3rd
generation) one of his minor children, who later bought that farm from his father
Alejandrino in 50,000 COP.
Then Jorge, another of his minor children, bought the cattle farm from his father
Alejandrino for 50,000 COP. Some years later, Óscar bought the farm La Primavera
from his brother Jorge for 70,000 COP, around the year 1966 and so Oscar was left
with both properties.
Around the year 1988 the coffee farm was handed over to Gildardo and his wife
Miralba as an inheritance by his father Oscar Gutiérrez, but they have lived all their
lives in it and have always cultivated coffee. Gildardo and Miralba (4th generation)
have three children who nowadays are coffee producers and coffee tasters. Johan,
Newerley and Katerinne encouraged their parents to plant exotic varieties in 2010.
From that moment Gildardo and his wife believed in the potential of their children.
They’re fifth generation of coffee producers, the eldest (Johan) lives in Herrera and
helps his father with the daily tasks of the farm (coffee processes, collection
supervision, general administration) the other is (Newerley) who is business
manager, Q Grader and Q Processing, and the youngest daughter (Katerinne) is also
Q Grader, marketing director and sales director USA and AU.
ABOUT BLUE NATURAL
Fermentation: 24 hours of oxidation (cherry) without submerging in tow or fibers at
controlled temperatures. When temperatures exceed 35oC, cold water baths are
passed to the fermentation substrate. Afterwards, the cherries are transferred to
plastic bins with suitable hermetic closures with a valve system, which allows the
escape of gases and prevents the entry of air for anaerobic fermentation. They are
submerged for 48 hours inoculating microorganisms and yeasts typical of the farm,
collected in the upper and virgin part of Monteverde, especially from Los Robles.
For a total of 72 hours.
Drying: 20 days solar system
