La Cumparsita Coffee Farm
La Cumparsita Farm
Exceptional Gesha and exotic coffees crafted through innovative fermentations with real fruits at origin by agronomist and Q Grader Sebastián Velásquez.
Innovation Rooted at Origin
Originally acquired by the Velásquez family in 1995, La Cumparsita entered a new era in 2022 when agronomist and Q Grader Sebastián Velásquez began cultivating Gesha and exotic coffee varieties while experimenting with advanced fermentation techniques using real fruits at origin. Today, the farm is recognized for crafting exceptional and highly exotic coffee experiences in the mountains of Chinchiná, Caldas.
Led by agronomist and Q Grader Sebastián Velásquez.
Carefully harvested cherries are the foundation of every exceptional cup.
Advanced fermentation techniques using real fruits at origin.
Precision, experimentation, and specialty coffee expertise.
Gesha microlots with exotic and memorable sensory profiles.