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Luis Eduardo

(Don Cheo)

I produced the coffee you have in your hands!

Finca La Juliana

Luis Eduardo known in his community as Don Cheo, is growing his coffee in La Sierra Medellin at 1,800 meters above sea level. All his coffee is shade grown. The trees filter carbon dioxide, which causes global warming and also the trees aid in the soils moisture retention. It provides greater biodiversity for the bird habitat in the region.




Don Cheo has a very strict cherry selection criteria on his farm, once the cherries are picked he uses the washed process method. After screening, only the ripe cherries are allowed into the de-pulping machine. After fermentation, the coffee is washed and sun dried on patios and drying beds until 11% of humidity, then a coffee sample is taken to the Lab.

Parchment coffee is packaged and stored in the farm until lab results are available and price is agreed



Score: 86

Variety: Caturra

Beans: 100% Arabica

Taste: Sweet caramel and orange with a slight hint of chocolate.

Coffee Lab: Rituales




According to the score 86 Colombian Artisan Coffee offer to don Cheo 40% more than the market price. 

The coffee is shipped to the milling  in Medellin



The parchment is milled carefully by farm and screen size over 16 is packed in grain pro bags and coffee sacks to to preserve the right humidity and quality.

The sacks from Finca La Juliana are ready to be exported from Colombia to the UK.

Cargo Ship


The microlot from Finca La Julianaa is loaded in a container with other specialty coffee.

Update: November 1 the coffee arrives to the port in Cartagena Colombia

Update: November 27 the coffee arrives to Rotterdam

Update: December 3  the coffee has arrived to the UK

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