High in the mountains of Buesaco, Nariño sits Finca La Concepción; a farm that has remained in the same family for generations. The property spans 70 hectares (equivalent to about 170 acres), 14 of which are planted with coffee, an unusually large scale for Nariño, where farms are typically much smaller. Initially, the farm's large size raised concerns for our importers, as large farms often prioritize volume over quality. But everything shifted when another trusted producer introduced the team to Ana Lucia Dulce, who manages the farm and was determined to transition from commercial to specialty coffee.

From the first visit, Ana Lucia's commitment was clear. After receiving training for the pickers and experimenting with new fermentation and processing techniques, the farm’s quality leapt forward almost instantly. Motivated by the results, Ana Lucia soon invested in a large parabolic dryer, enabling slow, even drying on raised African beds and allowing more of her harvest to reach specialty standards.

Today, five years into the partnership with the Coffee Quest, Finca La Concepción’s Caturra, Colombia, and Tabi trees thrive at nearly 2,000 MASL. The coffee cherries undergo meticulous double fermentation before drying for 15–20 days in the sun. What was once a conventional operation has become one of Nariño’s most promising specialty farms; demonstrating how heritage, vision, and determination can redefine an entire landscape.

We love the stone fruit, black tea, and dried fruit notes with the malic acidity this coffee brings. The sweetness reminds us of brown sugar and orange blossom honey. It gives a classic Colombia profile while bringing something fresh and exciting to the menu. For manual brewing, we suggest a 1:15.5 coffee to water ratio to bring out these beautiful flavors and juicy body.