The Story Behind Finca Villa Santana: A Journey of Sustainability and Quality

High in the colorful, mineral-rich mountains of Palermo, Huila, Colombia, sits Finca Villa Santana, a farm rooted in both tradition and innovation. For over 25 years, Omar Polanía Cuellar and his wife Dora Daza have been cultivating not just coffee, but a legacy of sustainability, quality, and community impact. From their first harvest to their current role, they have remained as leaders in ethical coffee production.

A History of Hard Work and Growth

Finca Villa Santana was established in 1995 when Omar and Dora purchased the 4.2-hectare property. True to tradition, they retained the farm’s original name—Villa Santana—a custom in the region. What began as a small venture has since evolved into a celebrated coffee farm, known for producing premium specialty coffee at an altitude of 1,840 meters. Over the years, the couple’s commitment to excellence and ethical farming has gained them respect and recognition in the world of coffee.

Omar and Dora’s approach to farming is deeply personal and meticulous. Faced with the challenges of coffee farming in the Huila region, including the struggle against leaf rust, they pivoted to growing the Castillo and Colombia varieties—both resilient and flavorful. This adaptation not only improved their yields but also allowed them to focus on enhancing the quality of each harvest. Today, the coffee they produce is rich with vibrant notes of peach, black tea, and milk chocolate, each cup reflecting the care and attention put into the beans.

Sustainable Practices at the Heart of Villa Santana

Sustainability is not just a buzzword at Finca Villa Santana—it’s a way of life. Omar and Dora are committed to farming practices that respect the land and its natural resources. As self-described “enemies of pesticides,” they use organic methods to nurture their coffee plants, preserving the rich biodiversity of the region. The farm’s unique location, with its silt-rich soil and temperate climate, further supports their mission to produce high-quality coffee in harmony with the environment.

By adopting sustainable methods, Omar and Dora are ensuring that Finca Villa Santana remains productive for generations to come. Their focus on organic farming has helped them maintain soil health and avoid the use of harmful chemicals, contributing to the long-term sustainability of both the land and their coffee production.

The Manos al Grano Pickers Project: Supporting Fair Labor and Community Empowerment

A crucial part of the success at Finca Villa Santana is the couple’s participation in the Manos al Grano Pickers Project, an initiative that provides professional training and fair wages to coffee pickers during the peak harvest season. This project has transformed the way coffee is harvested on their farm, ensuring that the workers are skilled, well-paid, and treated with dignity.

The Manos al Grano Pickers Project also gives Omar and Dora peace of mind during the most labor-intensive part of the season. With a reliable, trained workforce, they can focus on other critical aspects of the farm while knowing the cherries are being harvested with care and precision. This project has made a significant impact not only on the farm’s productivity but also on the broader community in Palermo, creating job opportunities and fostering economic growth.

The initiative also reflects Omar and Dora’s deep commitment to their community. By offering stable, well-compensated work to local families, they are helping to uplift those around them, ensuring that the benefits of their farm extend beyond just the coffee they produce.

The Washed Process: A Key to Quality

At the core of the coffee production at Finca Villa Santana is the washed process, which Omar and Dora have perfected over the years. After the coffee cherries are hand-picked, they are depulped and undergo a carefully controlled fermentation process lasting 36 to 40 hours in tanks. This extended fermentation time allows the beans to develop their unique flavor profile, with the sugars from the fruit infusing the beans with subtle complexities.

Once fermentation is complete, the beans are washed and then dried using a combination of methods—36 hours of mechanical drying followed by 4 days of sun drying. This hybrid approach ensures that the beans dry evenly and consistently, preserving their rich flavors and enhancing their quality. The result is a clean, crisp coffee that showcases the bright acidity and smooth sweetness that are hallmarks of Villa Santana’s offerings.