Ana Restrepo

Sweet and mellow aromas like marzipan. Smooth sweetness like honey and red apples. Heavy body like dark chocolate.


Ana Restrepo

Shokunin exclusive

After returning to her parents’ farm to continue the family trade, Ana Restrepo decided to transform her coffee into a specialty grade experience.

During a cupping in Cali, hosted by Juan Pablo Argote, I found one coffee that had many issues, but that I felt had potential to become something great. Ana Lucia Restrepo, who turned out to speak English quite well, recently returned to her parents’ coffee farm to continue their trade. She sees the need for investments and quality improvements, and is willing to put her shoulders to the wheel. Realizing this would be a very long-term project, with years of hard work to get this coffee to be recognized as a high-grade specialty coffee, I still felt inspired and energized to take action. The greying coffee production industry is a worldwide problem; this project may be the way to make things interesting again for new generations.

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Key achievements

June: first contact during a cupping in Cali. Started discussing the quality potential and how to start improving operations.

March: first import of this coffee (490 kgs) with the help of Specials Coffee (dry mill), Amarella Cafe (exporter) and This Side Up (import advice).
June: first visit to this farm to get acquainted with the current way of working and the microclimate. Developed plans to improve operations and how to keep working together in the future.

February: second import of this coffee (1152 kgs). Separate microlots for the Castillo and Cenicafe1 varieties. The Cenicafe1 lot was fully reserved for Tigershark Coffee.

Current projects

The three pictures above show some of the main issues with this coffee.

On the left, you see the cherry selection: way too many green, unripe cherries get depulped during production. Even though some may be filtered out later on, most will come through, being one of the causes of this coffee’s dry and weak body. We want to stimulate the pickers to make a better selection, but will have to see during the coming production season if there is enough labour and time or if we should look at this operation in more detail.

In the middle, you see the current drying beds. In fact, these aren’t really drying beds at all, but a wooden roof on which the coffee is dried. Drying on a concrete roof is common practice in Colombia, but wood does not retain enough heat during the day, gets dirty too easily and has too many cracks that may retain coffee. We want to build raised beds or a patio to start drying more securely and evenly.

On the right, you see the coffee being dried on the roof. The layer of coffee is a little too thick and uneven, causing uneven drying and therefore reducing the coffee’s body. We hope that our solution for the drying beds will also create enough space to dry the coffee in thinner layers.

Below, you will find pictures of the house’s renovation Ana initiated. This will make it easier for them to work on the farm and includes a guest house for future visits by coffee specialists.

Thank you

Even though this coffee may not meet our high specialty standards, your support will help realizing the projects we have in mind. Our goal is to get this coffee to score 84 points in 2021 and by selling the coffee at the current premium price, we are able to fund all kinds of improvements. This project should also inspire other families to keep on growing coffee instead of pursuing other trades.

Additional information
Weight N/A

Vereda Totoró, Sevilla, Valle de Cauca, Colombia


1,500 m.a.s.l.




Fully washed, 15 – 18 hrs fermentation


Sweet and mellow aromas like marzipan. Smooth sweetness like honey and red apples. Heavy body like dark chocolate.


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