La Linea

When we visited the Campos and Roa families in May 2022 the patriarch of the family, Don Elias, was particularly excited to show us a new farm that they had recently acquired just minutes down the road from Finca Tamana. The farm is positioned along a north facing ridge that extends out straight along the mountain range pointing in the direction of Huila’s highest peak. Thus it was given the name La Linea - translated, the Line. Rows of healthy Amarillo and Rosa colombia coffee shrubs adorn the finca’s terraces. When we visited the trees were heavily laden with ripe cherries ready for harvest. Elias is meticulous in his approach to coffee farming and production and was excited to implement his own techniques and rigour to the quality coffee already being produced at La Linea. His first picking resulted in a small lot of coffee that was taken down the road to be processed at Finca Tamana’s wet mill. All Elias and Bellani’s washed coffee undergoes a pre-fermentation in cherry for at least 24 hours before they are hulled and fermented overnight to remove the sticky mucilage. The clean coffee is then transported to the parabolic dryers and laid out on specially designed patios or raised beds to slowly dry. The extra steps and care taken ensure that the coffee exhibits complexity in the cup and also prolongs the freshness of the green coffee. We decided to purchase the first La Linea lot because we wanted to join Elias and Bellani as pioneers in this new project. Not only is the coffee delicious but we can visualise the future opportunity this picturesque plot of land presents for the Campos Roa family and the workers that they support. La Linea displays the same brown sugar sweetness and complex cola acidity synonymous with Tamana’s coffee but it has its own unique gooseberry acidity and a panela sweetness. We sourced this coffee directly from our partners Elias and Bellani and imported it to Australia with the help of InterAmerica.