Reflections from La Planada, Huila, Colombia
An experience detailed by Danny Castrellon Head of Operations & Roasting, Tectonic Coffee Company
Photographs by Danny Castrellon and Amy Broderick
My first visit to La Planada was also my first visit to a coffee farm in Colombia.
Getting there proved to be a bit of an adventure. Weather delays leaving Bogotá pushed our arrival much later than planned, something I would quickly learn is fairly common when traveling into Pitalito. What was originally intended to be a full afternoon at the farm became a race against daylight.
In hindsight, I’m grateful it happened that way.
We arrived just before golden hour, and the experience of entering La Planada is something I’ll never forget. After spending years working in coffee, visiting roasteries, cupping countless samples, and talking about coffee production, I thought I had a reasonable understanding of what a coffee farm would feel like. Standing there for the first time, I realized I didn’t.
The farm seemed to glow in the late afternoon light. Sunlight filtered through rows of coffee, plantain, and shade trees, creating a landscape far more vibrant than I had imagined. There was something euphoric about that first impression. The combination of the scenery, the warm light, and the realization that I was finally standing at origin created a moment that immediately set the tone for the rest of the trip.
Nelson Cruz and his wife, Adela Ortiz, welcomed us with incredible warmth. Despite the late hour, there was no sense of rushing us through the experience. After a brief conversation inside their home, Nelson invited me to walk the farm before we lost the remaining daylight.
As we moved through rows of coffee, accompanied by his dog, Nelson shared pieces of the farm’s history. Long before La Planada became known for specialty coffee, the property was primarily dedicated to cattle. Over time, he transformed the land by introducing coffee alongside crops such as beans, corn, plantain, and cassava, creating a diverse agricultural ecosystem designed to support both the land and the family who call it home.
A short walk beyond the coffee trees brought us to a viewpoint overlooking the Magdalena River valley. The landscape seemed to stretch endlessly in every direction. As the evening light settled across the hills, the valley below glowed with a quiet beauty that is difficult to adequately describe.
I found myself standing there in complete awe.
It felt like a place built for reflection. A place where you could sit for hours without feeling the need to say anything at all. Standing there, I felt remarkably small against the scale of the landscape, yet somehow completely at ease. There was a sense of perspective that settled in, a reminder of how vast the world is and how interconnected coffee is with the people and places that make it possible.
As we made our way back toward the farm, Nelson stopped to introduce me to an older horse belonging to a nearby neighbor. Weathered by time but still full of personality, it was one of those small, unexpected moments that made the visit feel less like a farm tour and more like spending an afternoon with a friend.
Knowing it was my first time in Colombia, Nelson was eager to share more than just coffee. As we continued walking, he pointed out various fruit trees growing throughout the property before leading me to a few cacao plants.
He asked if I had ever tried fresh cacao fruit.
I hadn’t.
Without hesitation, he reached for a ripe pod, cracked it open, and showed me how to eat it. Rather than eating the seed itself, you enjoy the sweet pulp that surrounds it.
The first one he handed me was intensely acidic—bright, sharp, and almost overwhelming. Before I could fully process it, Nelson laughed, picked another pod, and handed me a second one.
“This one is riper.”
The difference was immediate.
The sweetness was far more pronounced, layered with tropical fruit character and a softer, more balanced acidity. The closest comparison I could make was guanábana. It had that same juicy, tropical sweetness alongside a bright acidity that made the fruit feel incredibly refreshing. There was also something reminiscent of a tropical apple—crisp, sweet, and slightly tart. Even then, it felt like a flavor that was entirely its own, something familiar yet unlike anything I had tasted before.
Moments like that became a recurring theme throughout the trip. Every time I thought I understood something about agriculture or coffee production, Colombia found a way to expand that perspective.
As we continued back toward the house, Nelson pointed out the accommodations where many of the seasonal pickers stay during harvest. Located just steps from the family home, it was another reminder of how interconnected life and work are on a coffee farm.
From there, Nelson handed the remainder of the tour over to his son.
It was one of the more memorable moments of the visit.
Rather than continuing to lead every part of the conversation himself, Nelson stepped back and allowed his son to guide me through the washing station, storage areas, and processing equipment. Watching the interaction between the two, I couldn’t help but feel like I was witnessing something larger than a farm tour. There was a clear sense of trust and confidence in the next generation.
As we walked through the mill, his son explained each stage of processing in impressive detail. His technical background was immediately apparent. He spoke comfortably about workflow, equipment design, water usage, and efficiency, connecting practical farming experience with the engineering mindset he has brought back to the farm.
That influence can be seen throughout La Planada. While Nelson and Adela bring decades of agricultural knowledge, their children have introduced new systems and innovations designed to improve both quality and sustainability. One area that particularly stood out was the farm’s use of an Ecowasher system. During the tour, I learned how the equipment dramatically reduces water consumption compared to more traditional washed processing methods commonly found throughout Colombia while maintaining consistency and quality in the cup.
By the time our visit came to an end, darkness had fully settled over La Planada.
We said our goodbyes and began the drive back down the long road leading away from the farm. What had started as a race against daylight had quietly become one of the most memorable afternoons of my life.
There was little left to see beyond what the headlights could illuminate ahead of us. The coffee trees, fruit trees, drying infrastructure, and surrounding hillsides had all disappeared into the night.
Yet somehow, I felt like I could see more clearly than when I had arrived.
Only a few hours earlier, I had stepped onto my first coffee farm in Colombia. In that short time, I had stood overlooking the Magdalena River valley, tasted fresh cacao fruit for the first time, learned about the innovations shaping the future of La Planada, and witnessed the passion Nelson Cruz and his family bring to their work every day.
That evening became the foundation for the rest of my journey through Colombia.
Every farm I visited afterward offered something unique, but La Planada was where the trip truly began.
Today, when I taste this coffee, I think back to the golden light filtering through the shade trees, the view overlooking the Magdalena River valley, Nelson’s excitement as he shared his farm, and the family working together to carry their legacy forward.
This coffee is the result of that work.
And for Tectonic Coffee, it marks the beginning of a relationship that I hope continues for many years to come.
Coffee Details
Producer: Nelson Cruz
Farm: La Planada
Region: Pitalito, Huila, Colombia
Variety: Castillo
Process: Washed | 48-Hour Fermentation
Drying: Marquesina & Silo
In the Cup
Expect notes of white florals, ripe yellow plum, and white tea supported by a refined, tea-like structure and vibrant aromatics.
Following harvest, the coffee undergoes a carefully managed 48-hour fermentation before moving through a washed process and controlled drying phase. The result is an elegant and expressive coffee that reflects both Huila’s terroir and the Cruz family’s thoughtful approach to coffee production.
For Tectonic Coffee, this release represents more than a single harvest. It marks the beginning of our direct-trade journey with Nelson Cruz and his family—a relationship rooted in transparency, mutual respect, and a shared commitment to quality.