Gregorio Gallego

Finca La Conejera

Gregorio's farm is located on top of a mountain in the central Andes of Colombia. The farm contains Bourbon, Caturra, Colombia and Castillo varieties. The family house is also used for pulping, fermenting, washing and drying.​

Due to the economic, institutional and security problems that affect the coffee-growing industry in Colombia, many local families have been indirectly forcing younger generations out of the region and into the bigger cities in search of better opportunities, but Gregorio was one of his 9 brothers who wanted to be a farmer as his father instead of moving to Medellin.



October-November-December 2018

Gregorio has a very strict cherry selection criteria on his farm. After screening, only the ripe cherries are allowed into the de-pulping machine. The fermentation process period takes roughly 28 hours. After fermentation, the coffee is washed and sun dried on patios and drying beds until 11% of humidity.



Score: 84

Variety: Caturra, Castillo and Colombia

Beans: 100% Arabica

Taste: Delightful flavors of sweet caramel and passion fruit. Well balanced taste with a slight hint of chocolate.

Coffee Lab: Rituales

Due to the onsite education provided by Colombian Artisan Coffee, Gregorio has improved his scores from 82 to 84. We continue experimenting new methods according to the varieties.