Belancan Yeast Honey, from Kintamani, Bali
The Belancan Yeast Honey lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo
La Victoria is our communal lot comprising producers from Northern Huila, specifically Santa Maria and Palermo. This group includes farmers from our pioneer project, Productores del Futuro (Producers of the Future), whose farms sit between 1,700 and 2,300 meters above sea level, near the foothills of the Huila Volcano (National Park Nevados de Huila). The region is special not only for its high elevations but also for preserving traditional varieties such as Typica, alongside Castillo, Pink Bourbon, Caturra, Chiroso, San Bernardo, and Colombia.
This coffee is special to us because as it was the first group of farmers we partnered with in Colombia, and we continue to work with them today. We also set up our very first buying station in Santa Maria. The combination of terroir and varieties allows La Victoria coffees to offer remarkable sweetness, red fruits, and a bright citrus acidity. To ensure this quality, producers carefully handpick ripe cherries, ferment them for 24 hours, followed by an additional 36-72 hours after de-pulping, before washing and drying—often on patios.
Consistency is the key
Nestled at the foot of the Huila Volcano lies the Parque Nacional del Nevado del Huila, a region of focus for us since 2017. Our initiative, “Productores del Futuro” or “Producers of the Future,” aims to boost productivity, quality, and the well-being of farmers. Beyond fair prices, we establish direct, stable relationships with small-scale producers, offering tools and resources to enhance coffee quality and create social programs for families. Currently, 12 Productores del Futuro in Santa Maria and Palermo, along with 15 others in the southern Huila region, contribute to our coffees.
From the very first cupping when producers bring their samples to our regional station, to the final cupping at the warehouse where samples are taken from every sack, consistency is key. Only after this approval, the parchment coffee is carefully packed in grain-pro, preserving its pristine state until the entire lot is milled.
Jamer Cubillos, from Finca El Triangulo, embodies our program’s values. As a third-generation producer, he seeks to preserve tradition while adopting advanced methods. Our program supports his exploration of fermentation techniques to improve cup quality.
The Coffee Quest has worked closely with small producers, witnessing significant improvements over time. Continuous feedback and tailored advice from the regional station drive production method improvements and risk monitoring.
Marco Marin, project manager in Colombia
Edilberto, our field specialist in Colombia
Daniela, our cupper in Santa Maria station
Visiting members of Productores del Futuro program
Finca El Triangulo, Santa Maria, Huila
Camila, our cupper in Santa Maria station
Jose Ignacio Cubillos, producer of the future
Derrick, TCQ Colombia, Santa Maria Station
Jamer Cubillos, Producer of the future with his daugther
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
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While you are here, discover other coffees!
Belancan N2 Anaerobic Natural, from Kintamani, Bali
The Belancan N2 Anaerobic Natural lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo, a coffee farmer with 5 hectares of land at elevations of 1,200 to 1,400 meters above sea level
Manikliyu Honey, from Kintamani, Bali
The Manikliyu Honey lot comes from Manikliyu Village, Kintamani, Bali, Indonesia, and is produced by Mudar, a coffee grower whose family has cultivated coffee for generations.
Eka’s Wet-Hull, from Kintamani, Bali
The Eka’s Wet-Hull lot comes from Dausa Village, Kintamani, Bali, Indonesia, and is produced by Eka, a second-generation coffee grower who inherited his farm from his father.