Fabian Acevedo

Coffee has shaped the Acevedo family for generations, but the direction of their work began to shift when Fabian’s father, Álvaro Acevedo, started exploring fermentation and quality-focused processing with greater intention. What began as curiosity slowly evolved into a deeper pursuit of refinement, transforming the family’s production from traditional regional coffees into carefully composed lots centered around clarity, structure, and precision.

Fabian now carries that vision forward as the fourth generation of coffee producers in his family. His work reflects years of accumulated knowledge, observation, and patience, shaped within the mountains of Huila while remaining attentive to the evolving possibilities of modern coffee processing.

Process & Fermentation:

This washed Caturra undergoes a deliberate post-harvest process designed to preserve brightness while building sweetness and composure within the cup. After harvest, the cherries rest in oxidation for 24 hours before being depulped and fermented for an additional 36 hours. Drying takes place slowly on raised beds over approximately 15 days, allowing for stable airflow and careful moisture control throughout the drying phase.

Bright citrus notes reminiscent of fresh tangerine lead the profile, followed by the soft familiarity of crisp apple and a rounded cane sugar sweetness. The cup is clean, elegant, and quietly vibrant, offering structure and sweetness in balance rather than intensity.

Producing coffee in Huila continues to evolve alongside shifting climate conditions and increasing agricultural challenges. Maintaining healthy plants, stable fermentations, and consistent quality now requires greater adaptability than ever before. Yet Fabian’s commitment remains unchanged: to continue refining his family’s work while honoring the traditions and discipline that brought them here.