About La Roma, Emmanuel Enciso & the Black Condor Project

Emmanuel grows coffee at Finca La Roma in Gaitania, Tolima, renowned as the birthplace of Colombian coffee. Raised in a family of coffee growers, he started digging deeper into the craft in 2006, learning everything he could about processing, quality, and varieties. That curiosity grew into a passion for specialty coffee.

Like many farmers in the area, Emmanuel faced a common challenge: Gaitania had no central hub for processing coffee and controlling quality. So, in 2016, he and his family built one! Their processing centre now helps growers from more than 15 villages across Gaitania process their harvests.

In 2019, Emmanuel partnered with Forest Coffee to launch the Black Condor Project, a washing station that supports Gaitania farmers affected by guerrilla war. The project pays producers directly at rates 18 to 20% above market and hosts regular workshops on processing, fermentation, drying, and cupping. Friendly competition between producers gives their coffees more visibility and keeps quality climbing. Today, more than 100 independent producers take part, and every bag of this lot helps that community thrive.

Processing:

This coffee spends 24 hours in its mucilage before heading out to a drying patio, where it dries for 15 to 25 days. The beans then undergo a stabilization process before milling, which results in a harmonious, consistent profile.

Here's where we recommend starting with this coffee:

• Rest time: 3+ weeks after roast
• Filter: 1:16-17, 94°C
• Espresso: 1:2.5-2.7, 26-30s