Producer: Vicente Benavides
Farm: Finca San Jose
Region: Narino, Colombia
Process: Extended Fermentation Washed
Varietal: Colombia
Tastes Like: Panela, Red Apple, Earl Grey Tea
The story of San José begins generations ago, with Olegario Benavides and María Ema Gómez. They tended this patch of land in the hills of Consaca, where the Guáitara River cuts through the valley and the Galeras volcano stands watch in the distance. When Olegario passed away, the farm took on the name San José and was passed into the hands of their grandson, Vicente—who had been raised, taught, and shaped by his grandparents within the walls of the farmhouse.
Today, San José remains a true family farm. Vicente, his wife, and their two sons—24 and 18—carry the weight of each harvest on their shoulders. But they never work alone. In this part of southern Colombia, community is more than a word; it’s a way of life. Neighbors from the nearby village of El Tejar join in through Las Mingas—ancestral work gatherings built on the simple promise: “Help me, and I will help you.” Together they harvest cherries, clear paths, tend the land, and support one another just as their parents and grandparents once did.
The land itself is part of the story. San José sits high at 1850–2000 meters above sea level, where volcanic soils breathe energy into the coffee trees. The equatorial sun, the altitude, and the dry mid-year harvest season all carve out a terroir that gives San José’s coffee its distinctive character—bright, expressive, and unlike anything grown elsewhere.
The family cultivates Cenicafé 1 (20%) and Colombia variety (80%), caring for the trees during the early months of the year when the soil needs feeding, insects are managed with rice-based fungi, and the companion plants around the coffee are thoughtfully maintained.
When harvest arrives, the process is intentional and patient. The cherries rest for 36 hours in an oxidation stage before being pulped. Another 36 hours of fermentation follow, deepening complexity. Then comes washing, and processing—15 days on the patio. This is twice as long as most washed coffees would dry in Nariño. Drought and dry winds can make drying fast and harsh, this extended drying that Vicente does is an act of intention.
Vicente holds a lot of generational tradition, care, and the quiet pride of a family doing the work themselves. Each year they produce just 10–12 bags of coffee, enough to share a small piece of their land and history with us here in Edmonton.
