From Huila, Colombia

Ernedis Rodriguez

The last of three lots we are featuring this vear from Ernedis Rodriguez's Finca FI Paraiso in Gigante. Huila. Upon visiting Ernedis in November we were blown away by the level of care and the attention to detail Ernedis puts into all levels of production on his farm. This field blend made up of Caturra, Chiroso, and Sidra shows raspberry, watermelon, and vanilla in the cup.

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Ernedis Rodriguez


Producer     Ernedis Rodriguez

Farm             El Paraiso

Region         Gigante, Huila

Varieties       Field Blend

Process       Washed

Altitude       1,840 masl

Importer     The Coffee Quest


Ernedis Rodriguez

Ernedis Rodriguez owns and operates finca El Paraiso in Gigante, Huila. We had the pleasure of spending a few days with Ernedis in November. His farm, truly is paradise. Planted with Caturra, Castillo, Sidra, Mejorado, Java, and Pacamara, the street thats runs beside the farm is lined with eucalyptus and while we were there, the hills were blanketed in mist. We were extremely impressed with his farm, the attention to detail and care he puts into every phase of production. The coffee trees are carefully maintained, he has a nursery where he grows new varieties, and his fermentation tanks are are kept clean between batches. Ernedis continually pushes the bounds of quality, experimenting with adding yeasts to certain fermentations, upgrading his processing infrastructure and planting exotic varieties. His continual efforts have paid dividends and he has been able sell his coffee at elevated prices year over year. After years of sorting cherry manually, he has installed equipment in his wet-mill that auto-floats and sorts cherry prior to de-pulping. He also puts work into minimizing the environmental impact of his farm. He has invested in an eco-washer that lets him drastically lower the amount of water used in processing his coffee. He has also placed plants that naturally filter contaminants out of the water leftover from the fermentation tank. On top of all that he has set-up a three step process for composting cherry pulp.



Of the many growing regions in Colombia, the mountainous department of Huila in the south west of the country grows the most coffee. Huila enjoys a wide diversity of micro-climates, temperatures, altitudes and coffee varieties. In fact, coffee is grown in 35 of Huila's 37 municipalities. All of this means that the coffee coming out of this region is as diverse as the variables that influence its production.

Field Blend

Sidra, or Bourbon Sidra as it is frequently called, has, in recent years, quickly gained prominence and has spread across Ecuador –and now into Colombia–due to its potential for high cup quality. Genetic testing classifies Sidra as an Ethiopian Landrace variety. There is some indication that more than one genetically distinct variety is being referred to as Sidra in Ecuador. Sidra is famed for its floral structure, deep sweetness, and prominent acidity.

Chiroso is a relatively "new" variety, having come to prominence after Carmen Montoya won the Colombian Cup of Excellence in 2014 with it.The variety has grown in popularity, and is grown primarily in Antioquia. Often referred to as Caturra Chiroso, it has actually been identified as an Ethiopian Landrace variety. Some of the best expressions of the variety show beautiful florality and crisp acidity.

A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970’s by the rest of Central America, where it is now one of the most economically important varieties. At high altitudes Caturra has strong quality and yield potential but unfortunately, is quite susceptible to disease.


Only the ripest cherries are selected for processing. Ernedis' fermentation recipe used in his wet-mill is 72/48/24 hour mixed fermentation. For example, on Monday afternoon the first lot is de-pulped, and left to ferment dry. On Tuesday, the next day’s picking is de-pulped in the afternoon and mixed with the prior day’s lot. This occurs for three days and then on Thursday, the coffee is washed. In this scenario, the first lot has 72 hours of fermentation, the 2nd lot 48 hours and the third lot 24 hours. After washing, the coffee is then laid to dry in parabolic dryers for anywhere from 18-25 days, depending on the weather.



The Coffee Quest

Farmgate Pricing

What's this?

FOB: "Freight on board," usually the price paid to the coffee exporter for coffee ready to ship. This includes price paid to the producer as well as milling, warehousing and transportation costs plus any intermediaries' fees and export costs.

Farmgate: the price paid by the exporter or other buyer to the producer or producer organization.

4 million COP per carga (125kg) of parchment

FOB Pricing

4.93 USD per lb

Lot Size

Total lot size of 280kg. Subtext purchased 70kg

Relationship Length

This is the seventh year that Quest has worked with Ernedis and the the first year that Subtext has purchased his coffee.


Subtext cupping score of 86.75