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Finca Samaria

Andean region, Risaralda, Columbia

Our days on the estate, listening to a family history

Samaria Coffee is a story of immigrants from Antioquia, hard working people, with a great love for family and work in the field.


The story begins with immigrants from Jardin Antioquia area. Mr Gerardo Escobar Mesa and Mrs Enriqueta Ceballos are an adventurous couple of entrepreneurs who came to Belén de Umbria in 1934.

An ancient Mayan technique for growing coffee together with other plants

Where does the coffee we have selected come from?

Belén de Umbria belongs to Risaralda and it is located in the Western Cordillera; its economy is based on agriculture and coffee is the main source of income. There, Mr Gerardo and Mrs Enriqueta began Samaria history with the purchase of a small piece of land.


Over the years, thanks to an innate ability of trading, Mr Gerardo begins consolidating what is now finca Samaria through buying small neighboring farms. Currently the fourth generation of this illustrious couple, eighty years later, run this finca where the land is still devoted to the coffee cultivation, preserving the inherited strength of Mr. Gerardo and his constant concern for excellence.

How is this special coffee produced

Here the coffee is grown according to the Milpa system: an ancient agricultural method of Maya peoples alternating maize, beans and pumpkins crops in order not to abuse the soil.


After cupping, we fell in love with Samaria’s coffee lot made of Caturra and Tabi variety.

Finca Samaria
Samaria estate

Some data

  • Botanical variety: Caturra, Tabi
  • Processing: washed
  • Harvest: Main October – December; Traviesa April – June
  • Drying: on patio, under a movable roof
  • Altitude: 1.550 m asl

You’ll find these beans in these coffees:

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