LA SEÑORA
Location: Chinchiná, Caldas
Altitude: 1950-2100 meters
Varieties produced at the farm: Castillo, Colombia.
Products: Red Honey.
Leaders: Sergio Uribe and Jorge Uribe.
Explore the coffees available at La Señora:
Process: Honey
Notes: Honey sweetness, tropical fruits, grape and caramel.
SCA Points: 86
Colombian Specialty Coffee from Chinchiná, Caldas.
La Señora is led by Sergio Uribe alongside his father, Jorge Uribe, who oversees the harvesting process and brings decades of field experience to the farm.
Together, they focus on producing carefully crafted honey-process coffees through a highly hands on and detail oriented approach.Their production methods prioritize consistency and cup quality at every stage, from selective cherry picking to controlled fermentation and drying.
One of the farm’s distinctive practices is the use of cultivated yeasts developed specifically for their fermentation protocols. This controlled approach allows them to guide fermentation more precisely, enhancing sweetness, balance, and flavor complexity while maintaining consistency from lot to lot.
More than simply producing coffee, La Señora reflects a family driven project built around collaboration, experience, and long term dedication to quality focused coffee production.
Social Impact Through Coffee Production
A unique aspect of La Señora is its commitment to creating opportunities for elderly workers and women throughout the harvesting process. In many coffee regions, these groups are often overlooked despite the experience and knowledge they bring to the field.
By providing fair wages, stable work opportunities, and a respectful working environment, the farm helps support members of the community who play a fundamental role in maintaining quality during harvest. This people focused approach not only strengthens the operation itself, but also creates a more sustainable and community centered production model.
Honey Processing With Purpose
La Señora specializes in honey-process coffees, a method where the outer skin of the coffee cherry is removed while part of the fruit mucilage remains during drying. This process helps create sweeter, more textured, and fruit-forward cup profiles compared to more traditional washed coffees.
Beyond flavor, honey processing also significantly reduces water consumption during production, lowering usage from approximately 40 liters per kilo of parchment coffee to as little as 1 liter. This allows the farm to produce expressive coffees while implementing more environmentally conscious processing practices.
