Orlando is a second generation coffee producer from Popayán, continuing a family tradition that began in 1936 with his grandparents. Together with his wife, he has continuously refined the farm’s practices, improving both quality and sustainability. The success of his coffees has allowed the family to invest in new equipment, modernize the wet mill, and strengthen the future of both the farm and the next generation.

Coffee production at Loma Larga is based on careful year round farm management that promotes healthy trees and consistent quality. Orlando regularly weeds and prunes the plantation to maintain productivity, while fallen and damaged cherries are removed after harvest to reduce pest pressure. Cover crops and other plants grown alongside the coffee help improve soil health, reduce erosion, provide shade, and support biodiversity across the farm.

Fertilization takes place every two months using a combination of soil and foliar applications adapted to the needs of the coffee trees. Once a year, compost produced from coffee pulp and other organic matter is incorporated into the soil, improving fertility while recycling nutrients naturally within the farm.

Harvest takes place mainly between May and July, followed by a smaller mitaca harvest later in the year. Only fully ripe cherries are selectively handpicked before flotation sorting removes defective fruit and impurities. Within 24 hours, the cherries are transported in refrigerated trucks to the Área 18 processing facility, where each lot is carefully evaluated, cleaned, optically sorted, and classified by size before processing.

After cleaning and sorting, the coffee is pulped before entering a bioreactor for a 48 hour controlled fermentation. Carefully regulated environmental conditions guide microbial activity, allowing naturally occurring microorganisms to develop aromatic compounds that enhance the coffee’s complexity while ensuring consistency from lot to lot.

The coffee is dried in advanced climate controlled chambers developed by Área 18 to overcome the high humidity typical of Cauca. By combining heat, dehumidification, and controlled airflow, the system ensures uniform drying without compromising the coffee’s sensory profile. After approximately 60 hours, the coffee reaches the ideal moisture content for stable storage and export.

Área 18 was founded in 2024 by three companies with a shared vision: to unlock the full potential of the coffee cherry. Rather than treating by-products as waste, they aim to create value, sustainability, and better returns for producers and consumers. Their circular-economy approach focuses on efficient, responsible processes that minimize waste and transform the entire coffee fruit into high-quality products. By 2030, the goal is total utilization of the cherry under carbon-neutral principles.

This collaboration is more than a technical project—it’s a commitment to reimagining the coffee value chain. Through innovation and thoughtful solutions, Área 18 is paving the way for a more sustainable industry and creating lasting positive impact for coffee-growing communities.