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El Zacatin, named after a local craft liquor manufacturer founded in the town of Concordia in the early 1920s, is a family-owned 17 hectare farm situated in the highlands of southwest Antioquia department. The farm rests high on the western slopes of the Cordillera mountains, overlooking the Cauca river valley.

Eduardo Fernandez-Restrepo is a third generation producer who became a pioneer of specialty coffee production in Concordia in the mid 2010’s. Fernandez-Restrepo’s family owns 3 farms in the area—Zacatin, Illusion and La Costain—all planted with coffee and a few hectares of cacao. Eduardo’s charismatic personality and interest in non-traditional coffee tree varieties connected him with like minded producers, leading to the exchange of knowledge and seeds.

Eduardo has worked carefully to source seeds for the collection of coffee varieties that he now grows. He acquired Tabi seeds through an agronomist in Antioquia with connections to Cenicafé, Colombia’s coffee research institution that developed this cultivar. His Pink Bourbon coffee came originally from a friend and fellow producer, Rodrigo Sanchez Valencia, who had rediscovered the variety on one of his farms in Huila. The Gesha on Eduardo’s farm was gifted from the Santa Maria farm in Buesaco, Nariño.  Eduardo adheres to three pillars in his approach to processing: efficiency, consistency, and excellence. This particular lot of Natural Gesha from El Zacatin was selectively handpicked, sorted by hand to remove unripe cherries, and then floated for additional quality sorting. The coffee is then placed into a tank for 24 hours of aerobic fermentation, followed immediately by sealing the tanks for 24 hours of anaerobic fermentation. After this in-tank fermentation, the cherries are then spread out onto raised beds for 30 days where they will dry.

dried orange, honey, lemon, red apple

Varietal - Gesha
Process - Natural
Elevation - 2100 masl