The majority of farms in Hulia are owned by small landholders, many of whom have made concerted efforts over the past decade to produce specialty grade coffees that showcase the area’s dynamic terroir. Nutrient dense soils are matched with high altitude mountain ranges and widespread biodiversity; creating highly unique microclimates.
Farmers work to ensure quality by implementing selective harvesting, meticulous sorting, and attentive processing. These initiatives, combined with unique climatory factors, have helped Hulia become one of the most well known coffee growing regions in the world.
Jose Daney Gomez
Jose Daney Gomez is a young, highly skilled and hardworking, specialty coffee producer who believes that quality and sustainability are paramount. At Jose Daney’s farm, Los Guaduales, he produces one hundred percent organic coffee cultivated from just two varieties; the highly sought-after Gesha, and the incredibly unique Variedad Cantillo.
Variedad Cantillo is a rare tiger-striped mutation of the more commonly cultivated Colombia variety. Cantillo was first discovered, and later made famous, by Jose Daney’s father in law, Eugenio Cantillo Ossa. Eugenio, along with his brother Isaías, won the 2007 Cup of Excellence award with a lot of Variedad Cantillo.
Los Guaduales is located in Divino Niño, Suaza which is in the northeastern corner of Hula, and just steps away Eugenio’s farm. The two farms are so close to each other that they share a wet mill.
Los Guaduales is very small, in fact this lot is actually Jose Daney’s first that was large enough to be sold as an individual “micro-lot.” In previous harvests his coffee was grouped in with coffee from other producers and sold as a community lot.
We are honored to be able to offer such a unique coffee from a young producer who has a sincere passion for quality and sustainability, and we hope that we are able to work with Jose Daney in the years to come.
Brewing Los Guaduales
This lot from Los Guaduales contains a unique variety named Variedad Cantillo, a mutation of the more commonly cultivated Colombia variety. We’ve found that, regardless of brew method, Cantillo produces a cup with distinct topical fruit notes and nuanced sweetness.
Check out our POUR OVER GUIDE
Pour Over preparation leads to a clean and bright cup with the acidity of ripe pineapple, and an exceptionally sweet finish.
Check out our AEROPRESS GUIDE
The Aeropress will produce a coffee with more wide ranging tropical notes such as kiwi, passionfruit, and papaya; cooling to present an approachable finish, reminiscent of shortbread.