Wilmar Ramirez Bahamon
FINCA FUENTE HERMOSA STORY
The southern region of Tolima boasts picturesque mountains and rugged terrain, where coffee has played a vital role in the development of the region. In the municipality of Ataco, near Planadas, resides Wilmar Ramirez with his wife, Flor Esperanza, at their farm named Fuente Hermosa. The moniker of the farm stems from the presence of surrounding water sources. Wilmar’s association with coffee spans back to 1998, though his involvement in specialty coffee began around 2013. This journey was ignited through his participation in an association that introduced its members to the realm of quality coffee. Subsequently, he pursued further knowledge, learning from neighbors and eventually partnering with Caravela. Shifting his farm’s focus, Wilmar observed how his profits flourished, enabling him to enhance his dwelling and provide education for his children. Additionally, on the farm front, he introduced different varieties like Geisha and Pink Bourbon and pivotal transformation was seeing his farm as a sustainable business.
For Wilmar, his farm holds distinctiveness due to its elevated location at 1,910 meters above sea level, coupled with breathtaking landscapes and proximity to water sources. He takes pride in his accomplishments with the farm, not only in terms of supporting his family through profits but also in the simple pleasures of sipping coffee grown on his land while breathing in pristine air. Continually striving for sustainability, fertile soils, and heightened productivity, Wilmar invests daily efforts into his farm.
Wilmar initiates his coffee processing journey by carefully hand-picking ripe cherries, ensuring that unripe and overripe ones are left untouched. The cherries are then transported to the wet mill and placed in the reception container, where they ferment for 36 hours before undergoing depulping without water. Post-depulping, the coffee is placed in cement tanks for a 36-hour fermentation period, followed by a wash with minimal water. The next step involves transferring the coffee to the Casa Helda, a rooftop patio equipped with a retractable roof, where it undergoes a 10-day drying process to reach optimal humidity levels. Moving it on a daily basis to ensure uniform drying.