PUERTO ARTURO
Location: Tamesis, Antioquia.
Altitude: 2100 meters
Varieties produced at the farm: Geisha.
Products: Geisha King Arthur.
Leaders: Elkin Arcila.
Explore the coffees available at Puerto Arturo:
Process: Fermantation and honey drying.
Notes: Floral and sweet with notes of tangerine, peach, jasmine and honey.
SCA Points: 88.5
Colombian Specialty Coffee from Támesis, Antioquia
Elkin Arcila, producer and founder of Puerto Arturo (Arthur’s Port) Farm, represents a new generation of Colombian coffee producers focused on precision, innovation, and long term quality development. Building on his family’s coffee tradition, Elkin has invested heavily in advanced agronomy, controlled fermentation systems, and post-harvest infrastructure designed specifically for high end specialty coffee production, like Geisha King Arthur.
What sets “Puerto Arturo” farm apart is the level of intention behind every stage of production. From selective harvesting protocols to carefully controlled fermentation and drying methods, the farm operates with a level of technical precision rarely seen at this scale. This commitment consistently results in exceptional coffees, with Geisha King Arthur regularly scoring between 89 and 90 points.
Combined with the farm’s unique terroir, mineral spring water, and ideal climate conditions, Puerto Arturo has become an outstanding environment for producing expressive and highly refined Geisha profiles.
Although coffee is the main crop at the farm, Elkin also cultivates a variety of other plants throughout the farm. This diversified agricultural approach helps regenerate the soil naturally, improve nutrient balance, and create a healthier ecosystem for the coffee trees.
It also plays an important role in pest management, as insects are more likely to attack weaker surrounding plants rather than the coffee itself, reducing pressure on the crop and supporting a more balanced and sustainable production system.
Investing in the Future of Coffee
Beyond the farm itself, Elkin is also investing in the future of coffee in Támesis. In 2017, he founded a local barista school that trains 15 – 20 students every year, helping create new opportunities within the specialty coffee industry and strengthening coffee knowledge at origin.
Each purchase directly supports this educational initiative, connecting high quality coffee production with long term community development and professional training.
Farm-Level Processing Designed for Quality and Complexity
The farm’s approach to processing is highly intentional, combining careful cherry selection, controlled fermentation, and slow drying to produce coffees with clarity, structure, and complexity.
Each lot begins with selective hand-picking, where only ripe cherries are harvested at peak maturity. This gives the farm better control over sweetness, consistency, and cup potential from the very beginning. After harvest, the coffee moves through a controlled fermentation process that may include multiple stages, such as fermentation in cherry followed by fermentation in mucilage, depending on the desired profile.
For buyers, this level of control matters because it creates coffees that are not only distinctive, but also clean, stable, and carefully developed. Extended fermentation can add floral, fruit-driven, and layered characteristics, but only when managed with precision. The farm’s process relies on constant monitoring to protect cup quality and avoid over-fermentation or defects.
Drying is also handled with care. Coffees are dried slowly on African beds, allowing moisture to reduce evenly while preserving sweetness and structure. In honey-style processes, the remaining mucilage can add texture, depth, and a more rounded cup.
This farm-level discipline is what allows Elkin and his team to produce coffees like King Arthur with a clear identity, strong sensory appeal, and the consistency buyers need when sourcing high-value specialty lots.
