Finca La Julia 16 k capsules

Specialty coffee production at the family-owned farm and processing center, Finca La Julia, in Trujillo, Valle del Cauca, began in 2015 with the first planting of the Java variety, followed by Tabi and Geisha.

The farm is led by second-generation coffee growers:

Nicolas Ocampo Maya, head of operations and finance, working hands-on at the farm.

Karo Ocampo Maya, responsible for strategy and communications.

They re-established Finca La Julia to honor their father, Octavio, who, together with their mother Angela, entered the coffee world in the 1990s. After Octavio’s sudden passing in 2002, Nicolas began his journey as a coffee producer, while Karo returned from abroad to join the business. Both, in their early 20s, learned coffee cultivation while managing the farm, guided by their mother.

The farm grows a wide range of coffee varieties — including Caturra, Colombia, and Castillo — alongside native fruit trees such as guava, papaya, soursop, avocado, and citrus fruits (orange, mandarin, lemon).

In 2006, they earned Rainforest Alliance Certification, reflecting their commitment to protecting biodiversity and producing distinctive coffees. Their mission is to craft exceptional coffees through innovative processes, allowing coffee lovers to savor rich flavors while caring for nature.

The Coffee and Process

Caturra is one of Colombia’s most important Arabica coffee varieties, a natural mutation of Bourbon discovered in Brazil and prized for its compact growth and high yield, making it ideal for Colombia’s mountains

his lot was processed using the traditional washed method: ripe cherries were handpicked, sorted by flotation, depulped, fully demucilaged, washed, and then dried on patios.