200 hr. Carbonic Maceration
1,800 M a.s.l.
FELIPE ARCILA at La Pradera Estate
Felipe Arcila with his family at La Pradera Estate push coffee to its maximum potential through innovative fermentation processes and extensive knowledge of coffee varietals. There is no other producer in our portfolio that works with more varieties and processes than La Pradera. In addition to washed, honey, and natural processes, they also use dry fermentation, anaerobic, carbonic maceration, and even ice fermentation! Varieties include: caturra, pink bourbon, tabi, gesha, and java to name a few.
La Pradera processes coffees from neighboring farms as well. Typically the transaction ends when the farmer sells his or her cherry to the mill, but not so here. They take time to educate their partners concerning processing and agricultural practices so as to create a movement in the industry toward innovation.
The pioneer spirit and heart for collaboration at La Pradera makes them kindred spirits. Truly desiring to see the specialty market grow, Felipe does not hoard his secrets, but is an open book to neighboring farms and aspiring producers who desire to increase their crop quality. It takes great humility and courage to see fellow industry professionals as collaborators, not competition. Felipe has both.