Fausto Calderón.

Fausto Calderón runs Finca La Esmeralda with his wife Yolima in the hills of Saladoblanco, Huila. The farm is just two hectares, but each inch is looked after with care. Shade trees support slow growth, organic compost enriches the soil, and every cherry is picked by hand. Fausto’s approach combines intuition, experience, and a quiet focus on the details: qualities that define the cup as much as the variety or altitude.

Ripe cherries are sealed for anaerobic fermentation, then pulped and rested again before being fully washed and dried in marquesinas for up to 20 days. Moisture is judged by feel, colour, and consistency, a method refined over years of close, continuous work.

This is the fourth year we have been purchasing coffee from Fausto and Yolima's farm, La Esmeralda. The attention to detail and care that is given to the coffees produced in their coffee haven shines in the cup through vibrant, fruity berry notes.

- Yuriy Salud, Head Barista St Mary Axe