Finca Cultivares

Finca Cultivares is a specialty coffee farm in Colombia, owned and operated by Santiago Noriega. Nestled in the country's high-altitude terrain, the farm focuses on cultivating unique coffee varieties and experimenting with innovative processing methods. With a strong dedication to quality, traceability, and sustainability, Finca Cultivares produces exceptional coffees that showcase the diverse and vibrant flavors of Colombian terroir.

Finca Cultivares grows a wide array of Arabica heirloom and specialty varieties, including Bourbon (Pink, Rosado, Sidra), Rayado, Moka, Ombligón, Geisha, Laurina, Papayo, Caturra, Typica, Colombia, Sudan Rume, and more.

As a specialty coffee pioneer in the region, Finca Cultivares blends traditional stewardship with innovative agro‑practices. While they focus on artisanal quality and traceability, emphasis on sustainability is implicit in their meticulous processing and varietal diversity—though specific certifications aren’t listed. Their small-scale team allows for hands-on care and adaptive management across interplay of variety, altitude, and process stage.

Location: Pitalito, Huila, Colombia

Producer: Santiago Noriega

Altitude: 1,670 meters

Variety: Papayo

Arrive Date: July, 2025

Process: Anaerobic Washed

About the farm: Finca Cultivares, founded on October 10, 2021, is a boutique coffee farm nestled in Huila’s Pitalito region, Colombia. Under the leadership of 4th-generation coffee farmer Santiago Noriega Noriega, the farm spans approximately 16 hectares, employs a small dedicated team of four, and yields around 80 tons annually.

Charge Temp

00:00" 149.55°C

Turning Point

01:30" 89.12°C

Color Change

05:25" 154.2°C

First Crack

09:00" 197.82

Roast End

10:10" 207.86°C

Roast Feedback:It’s my first time roasting the Papayo variety with a washed process. In the past, I’ve roasted Papayo with an anaerobic process, which always produced amazing flavors. This time, working with the washed process made it even more exciting.

During the test batch at a light roast, the coffee revealed some herbal notes. While interesting, I felt that not many people would fully appreciate this flavor profile at such a light roast. So, I decided to take it to a medium roast. This way, it highlights the coffee’s sweetness while still carrying subtle herbal notes—like cantaloupe and mint—that showcase its terroir and variety.