Dos Quebradas

High in the mountains beyond Palermo, Huila, Dos Quebradas takes its name from the two streams that originate within the farm’s natural reserve. When Daimer Polanía returned to Colombia in 2010 after several years working in Spain, the land was rugged and covered primarily in grass. He invested his savings in the property and, together with his family, began its transformation, planting four hectares of coffee while choosing to preserve the land surrounding its natural water sources. The two ravines continue to nourish the farm today, giving Dos Quebradas both its name and a sense of place inseparable from the coffee grown there.

Daimer’s relationship with coffee began long before Dos Quebradas. A third-generation producer, he grew up watching his father work the land and planted his first 80 coffee trees when he was only twelve years old. What began as a childhood connection gradually became his life’s work. Years spent alongside his father gave him an understanding rooted in practice, while the emergence of specialty coffee introduced new possibilities for quality and experimentation. Over time, Daimer embraced new techniques and increasingly focused his attention on coffees capable of expressing the character of the land with greater precision.

This Caturra begins with only fully ripe cherries, selectively picked by hand and floated to remove lower-density fruit. The harvest is left to oxidize for 12 hours before the cherries are pulped, leaving their natural mucilage intact for the honey process. A 36-hour dry aerobic fermentation follows, with regular stirring to encourage even development. The coffee is then slowly sun-dried beneath a protective marquee for approximately 20 days. Once drying is complete, it rests for another 15 days, allowing the lot to stabilize before continuing its journey from the farm.

At 1,850 meters above sea level, Caturra develops slowly at Dos Quebradas, and Daimer’s honey process builds upon that foundation without overwhelming it. The cup carries a delicate floral quality reminiscent of rose, followed by the rounded sweetness of honey and the gentle richness of almond. Rather than presenting these elements separately, they unfold with a soft continuity, moving from fragrance into sweetness and finally toward a warm, nut-like finish. It is a composed expression of Caturra, shaped by altitude, careful fermentation, slow drying, and the natural resources that have defined Dos Quebradas from its beginning.