Introduction to Primavera Estate in Colombia - Colombian Coffee Introduction

The Story of Finca Primavera

The farm owner, Arnulfo Leguizamp, is the son of a coffee farmer born in Teruel, Huila province. In his youth he studied mechanics and worked in many urban settings before deciding to devote himself to coffee.

More than 20 years ago he traveled to San Agustin to see the mysterious statues of the archaeological park, but the climate, the kind people, and the land drew him deeply to the place. It was here that he met his wife, Aura Rita Bolanos.

The coffee farm began with one hectare of land owned by Aura Rita Bolanos; later, more than 3 hectares were purchased, and coffee cultivation gradually expanded. The farm was named "Primavera," which means spring in Spanish, and it sits in the village of El Tabor in San Agustin. As a member of the Los Naranjos organization, Arnulfo takes great pride in being a farmer.

The main variety grown on the farm is Caturra, with Castillo gradually integrated as well. Arnulfo has held Rainforest Alliance certification for four years and is dedicated to protecting natural water sources and bird conservation. Through waste recycling and avoiding chemical products, he keeps environmental protection at the center of what he does. This belief is for his children and grandchildren — he hopes his land can stay unpolluted so his family can keep living in a healthy environment.

His approach to coffee starts with quality. "I do these things with love and dedication, and I have the support of my wife and children," he says. "The advantage of where my farm is located is a secret, but put simply, it's mainly high altitude, a suitable climate, and attention to and requirements for flavor quality at every step. One very important point is that we only pick fully ripe cherries and insist on proper, timely processing — washing the coffee fruit with clean water and drying it in a well-ventilated area under sunlight, what we call the 'Casa Elda' system."

Arnulfo also trains his son in cupping at the Los Naranjos cupping laboratory, laying the foundation for him to take over the business. For this new generation of coffee farmers, the hope is to show their hard work to the world through excellent cup flavors, in micro-lots with traceable production information. Buying excellent-flavored lots at premium prices has also strongly encouraged farmers to improve their output quality. Finca Primavera won the honor of champion farm at the 2011 Colombia Cup of Excellence with a high score of 94 points.

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters:

Pour-over: V60 dripper, Fuji R440 grind setting 3.5, water temperature around 90°C

French press: recommended grind setting 4, water temperature 90°C

Siphon: recommended grind setting 4, water temperature 90°C-91°C

AeroPress: recommended grind setting 3.5, water temperature 90°C

FrontStreet Coffee Recommendation

If you're exploring Colombian coffee after reading about Finca Primavera, a great place to start is FrontStreet's washed Huila coffee. Huila province, in the southern Central Cordillera, is the country's best-known specialty region: a hilly, mountain-ringed area planted above 1,500 meters, where Colombia's most important rivers converge and bring abundant water and humidity. FrontStreet's washed Huila is roasted medium-dark, which brings forward black chocolate and nutty sweetness, moderate body, and a rich mouthfeel — at home as pour-over or French press, and equally good pulled through a moka pot or espresso machine for Americanos and lattes.

For something more modern, FrontStreet Colombia Finca La Frontera Xizhua takes the innovative route. Colombian coffee was long washed by default, but producers have lately embraced anaerobic fermentation — essentially fermentation in a low-oxygen or oxygen-free environment, usually in a pressure-resistant stainless steel tank where temperature, time, pH, and other variables can be controlled. This lot uses an anaerobic natural process, and the oxygen-free fermentation transforms it toward tropical fruit; roasted medium-light, it delivers passion fruit, grape, apricot, and dried fruit notes in pour-over, cold brew, drip bags, or moka pot.

And if your priority is an espresso blend for a home machine or moka pot, FrontStreet Specialty Blend is the barista's pick — a blend built for café use that combines the creamy, nutty sweetness of Brazilian coffee with the dark chocolate bittersweetness of Colombian coffee. It pulls with fine golden crema and pairs beautifully with milk for a rich, smooth latte, while also serving as a friendly base for Americanos, cappuccinos, and mochas.