Finca La Primavera: Huila, Colombia
Finca La Primavera is managed by Orlando Osorio, a second-generation coffee producer who grew up working alongside his parents in Huila. In 2015, he took a decisive step, purchasing his own 12-hectare farm at 1,800 meters above sea level to build something independently.
Today, Orlando cultivates Colombia, Cenicafé, and F6 varieties across roughly 9,000 trees. Looking ahead, he’s planting Chiroso and nurturing a Java lot—continuing to push quality forward with curiosity and intention.
When The Coffee Quest opened its Santa María buying station in 2018, Orlando was introduced to specialty coffee processing. With training and experimentation, his work took on a new dimension. The rest, as they say, is history.
The Process: Precision + Play
This coffee is crafted using yeast inoculation, an innovative fermentation technique where selected yeast strains — often borrowed from winemaking — are introduced to guide and refine the fermentation process.
Orlando begins with selective harvesting over two consecutive days. On day three, cherries are depulped without water, and the wet parchment is sealed in barrels for four days of controlled fermentation (with added yeast helping shape clarity and complexity). The coffee is then dried carefully in a greenhouse for 10–15 days, depending on weather conditions.
The result? Amplified fruit expression, sparkling clarity, and remarkable consistency.
In the Cup
From the first sip, this coffee is bright and bouncy—bursting with citrusy clementine juiciness, the zippy sweet-tart snap of raspberry tart, and the round, sugary depth of ripe fig. There’s an effervescent quality that feels playful and almost sparkling, like carbonation woven through fruit.
It’s vivid. It’s expressive. It’s alive.
Finca La Primavera is a celebration of thoughtful processing, long-term partnership, and a producer continually refining his craft. We’re honored to share Orlando’s work again this season—and excited to watch where he takes it next.