This outstanding lot comes from Luis Alberto Jojoa, producer and owner of Finca La Perla del Otún in Colombia. But his story is as remarkable as the coffee itself. Luis began his journey in coffee as a picker, working on the neighboring farm of Antonio Castro. Driven by ambition and passion, he eventually asked Antonio if he could buy a small piece of land. Though he didn’t have the money, Luis offered his labor as payment and after five years of hard work, he became the proud owner of La Perla in 1994.
Today, Luis runs the five-hectare farm with the help of his wife Floridalid, their sons, and a few local pickers. The name “La Perla del Otún” (The Pearl of Otún) reflects the farm’s breathtaking surroundings and its deep personal value to Luis.
A Unique Fermentation Approach
Unlike many traditional Colombian producers, Luis follows a multi-day, extended fermentation process. Here’s how it works:
• Monday: Ripe cherries are harvested and de-pulped at night, starting the fermentation.
• Tuesday to Thursday: New harvests are added each day to the fermenting mass, thoroughly mixed to maintain uniformity.
• Friday: The entire batch is washed after 96 hours of fermentation and moved to raised parabolic beds to dry.
This process results in a cup that is rich, complex, and deeply expressive, showcasing both the terroir and the meticulous craft behind it.
Luis isn’t just a producer - he’s a lifelong learner. He regularly attends classes at the local SENA agricultural university to deepen his knowledge and commitment to high-quality production. In 2006, he took 1st place in the Colombian Cup of Excellence, using the prize to expand his farm and continue investing in quality.
This coffee is a true representation of perseverance, innovation, and pride, produced by a farmer who earned every inch of his land and every note in your cup. A truly special lot from an exceptional human.
