EN 
About
This process was created in honor of Ana’s grandmother, Libia Barrios de Correal. The name ""Azafran"" was chosen because it reminds the producer of her grandmother's love for the saffron flower, and this coffee is a tribute to her. For the past five years, it has been one of her most important and special processes.
This is a natural anaerobic process. It is selected by density and sorted by hand. The cherry is then fermented for 12 hours, followed by anaerobic fermentation in tanks for a total of 72 hours.
Finally, it is dried in raised beds under the sun.
Location
La Paloma is located in the village of Circasia, in the Quindío department, offering a beautiful view of the town and the mountains. It is surrounded by protected areas leading to Barbas Bremen, giving Ana’s farms rich biodiversity.
La Paloma is situated in the hamlet of La Pola, in Circasia. It is a farm that Ana’s grandfather, Primitivo, purchased over 50 years ago, and it is planted with Castillo, Colombia, and Caturra varieties. The farm is ideal for natural coffee drying, thanks to its ""elbas"" built more than 30 years ago, which Ana restored. These structures now allow her to deliver perfectly dried coffees using raised African beds.
Scroll down
