Luis Alberto Jojoa’s journey into coffee began humbly - as a picker on a neighboring farm. For years, he worked on the land of Antonio Castro, building experience and dreaming of having a farm of his own. One day, he gathered the courage to ask Antonio if he would sell him a small plot. Though Luis didn’t have the money, he offered something even more valuable - his work. After five years of dedicated labor, in 1994, Luis became the proud owner of Finca La Perla del Otún.
He named it La Perla - “The Pearl” - in honor of the farm’s stunning natural surroundings and what it represented: a dream earned through sweat and perseverance.
Today, Luis runs the five-hectare farm alongside his wife Floridalid, their sons, and a few local workers. Together, they hand-pick only the ripest cherries, but what sets Luis apart is his unique fermentation approach:
• Monday: Cherries are harvested and de-pulped at night.
• Tuesday–Thursday: Newly harvested cherries are added to the existing fermenting batch, mixed thoroughly each day.
• Friday: After a total of 96 hours of fermentation, the full lot is washed and placed to dry on raised parabolic beds.
This extended, layered fermentation method allows for deep development of flavor and complexity—making Luis’s coffees stand out on the cupping table.
Luis is not only an innovator in the field but also a champion of excellence. In 2006, he won 1st place in the Colombian Cup of Excellence, a milestone that helped him expand production. His commitment to learning continues through his studies at the local SENA agricultural university, where he sharpens his skills in high-quality coffee production.
Finca La Perla del Otún is more than just a farm - it’s the story of dedication, vision, and continuous growth, and it lives in every cup Luis produces.
