Hacienda El Porvenir

Hacienda El Hacienda El Hacienda El Hacienda El PorvenirPorvenirPorvenirPorvenir

ORGANIC ESTATE ORGANIC ESTATE ORGANIC ESTATE ORGANIC ESTATE

COFFEECOFFEECOFFEECOFFEE

HACIENDA EL PORVENIR

A bit of history…

Don José Antonio Mejía founded the 72 hectare Hacienda

El Porvenir in the late 1800s with the purpose of carefully

growing selected coffees.

In 1915, his son Don Jorge inherited the estate and

continued this tradition.

Don Pedro Fierro, who had been the Hacienda’s

administrator since 1897, inherited the land from Don

Jorge…


Nowadays…

…now, the Fierro family, headed by Don Orlando Fierro, has persevered in the production of carefully selected coffee and has also converted the Hacienda to organic fertilization and pest control, as certified by BCS Colombia.


Location and climate.

El Porvenir is in the Alban mountains of the Central range of the Andes, in the Department of Cundinamarca (4°53’ North, 74°26’ West), at around 5,000 feet above sea level, with temperatures of 48°F at night and 64°F at daytime. Precipitation is in the range of 1600 mm annually.


Soil.

There are three types of soil in the hacienda:

Volcanic ashes and a mixture of gravel and colluviums;Clay and gravel, medium to low contents of organic material, average pH 6;Clay with very low contents of organic material.


Earthworms and compost.

In a 3,000 sq ft covered area, earthworms are produced to be used in the 36,700 sq ft covered composting section of the hacienda.

Fertilizers are 100% organic, formulated and mixed in the Hacienda.


Water.

There are several fresh water springs in the hacienda, which are carefully preserved by maintaining the surrounding pristine rain forests and a 425,000 cu ft reservoir.


Production.

The best months are generally April and May, when over 50% of the coffee is harvested.


Harvesting, selection and processing.

All the coffee is hand-picked and a

first selection of only ripe beans is

done at harvesting.

Pulp and mucilage cleansing at

2,500 kilos per hour are followed

by a second-stage selection

process and drying; 1,300 daily

kilos of parchment are produced.

All residual waters are filtered and

purified prior to being returned to

the creeks.


Harvesting, selection and processing.


Coffee profile.


Photo Tour.

Native trees & banana trees shade the coffee in perfect blend with the Andes.

MAIN HOUSE


Certifications and registration.


Contact information.

ORLANDO FIERRO, CEO

E-Mail: [email protected]

Phone: +57 (1) 6176934

Mobile: +57 (310) 2248596

Skype: ofierroa

BOGOTA, COLOMBIA

Marketing & Sales:

GAZY KATTAN

E-Mail: [email protected]

Phone: +57 (2) 8921938

Mobile: +57 (316) 4461194

Skype: rgkattan

CALI, COLOMBIA

Business

Hacienda El Porvenir