In 2006, Liliana Caballero Rojas and her family acquired Hacienda Casablanca in Vereda Vericute, Municipio Floridablanco. Liliana is a native of Santander, born to parents who worked in agriculture and who grew up dedicating herself to coffee growing to provide a better life for her family and for the people who work year-round and seasonally harvesting on Hacienda Casablanca.

Liliana’s vision as an administrative and financial professional is to add value to her coffee fields through planning, renovating older parcels, planting new varieties like Gesha, and improving processing and drying techniques. She is recently motivated by winning first place in the National Yara Champion Program in 2016. To bring in additional revenue during periods of price crisis, Liliana sells roasted coffee to the local market in packages she designed herself.

Hacienda Casablanca dates back to 1860, three years after the Department of Santander, where it sits, was founded. It was initially known as Villa Josefa, then called Hacienda La Leona, and finally named Hacienda Casablanca.

The property initially extended across 150 hectares of what have traditionally been coffee growing lands since the estate’s beginning. The large size gave it the identifier “hacienda,” meaning estate, which in Colombia is used to indicate ample properties. The original estate was subdivided over the years, and today the 20 hectares that remain as Casablanca still include “Hacienda” in the name as a nod to the farm’s history, including the main house and its original architecture from the mid nineteenth century.

Once the ripe cherries are harvested, they are taken to the mill, where they are selected to remove any twigs, leaves, or immature cherries. Cherries go through the floating process to sort by density and then are taken to the first fermentation step. They are then depulped, with a bit of mucilage remaining to undergo the second fermentation process. The time for fermentation will depend on the cup profile that we are seeking. Coffee is then taken to the canals for washing and where the beans are further selected. After this, the coffee is taken to the drying beds where it will be dried at a controlled temperature no higher than 40 degrees Celsius.

Geisha Colombia

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