OUR COFFEE
Quality and consistency begin before harvest. Living Origin Coffee focuses on close care of the land, selective harvesting, controlled processing and drying on the farm. We are meticulous in protecting each coffee’s potential at every step.
THE WORK BEFORE THE CUP
A roaster can reveal the character carried by a green coffee. Careful selection, controlled processing, even drying and disciplined preparation help preserve that character for evaluation.
That is why Living Origin Coffee begins at the farm and presents each commercial lot according to what can be verified.
PLACE BEFORE PRODUCT
Tairakinti Farm is located in Vereda El Tablón near San Agustín, Huila, at an elevation of approximately 1,650–1,680 m. Four hectares support approximately 18,000 Caturra and Colombia coffee trees. The property lies above the Magdalena River canyon.
Elevation is only one condition. Tree health, soil condition, slope, water and daily farm decisions shape the potential carried into harvest.
CARE THAT CAN BE DOCUMENTED
Living Origin Coffee focuses on close care of the land and the health of the trees. The farm is formalizing how inputs, treatments and field observations are recorded so future lot information can be supported by evidence.
A responsible claim should be traceable to a practice and a record. This site does not state or imply organic certification.
Specific inputs and supporting practice records are being finalized.
SELECTION AT THE TREE
Coffee is selectively harvested by hand. Pickers make decisions cherry by cherry because ripe, underripe and overripe fruit do not carry the same potential into processing.
Careful selection reduces avoidable variation before the coffee reaches the next stage.
PROTECTING WHAT WAS HARVESTED
Natural and washed processing are part of the farm’s operating capability. Coffee is processed and dried at origin, but every commercial lot will identify only the method and controls that actually apply to that coffee.
Processing and drying can preserve quality or weaken it. Dates, method and handling belong to the lot record, not to a general marketing claim.
FROM DRIED COFFEE TO A SALEABLE LOT
Before coffee can be offered as green, it must be hulled, inspected, sorted and tied to a physical commercial-lot record. Final moisture, water activity, grade and available green kilograms will be published only after they are measured and verified.
The sample, the records and the coffee offered for sale must point back to the same physical lot.
Lot traceability procedures are being established before commercial release.
FROM THE LAND TO GREEN COFFEE
A roaster can reveal a coffee’s potential. Careful cultivation, selective harvesting, controlled processing and on-farm drying help preserve that potential from origin to evaluation.
Specialty quality begins here.
Healthy soil and attentive tree care establish the conditions in which quality can develop.
Flowering, fruit development and even ripening shape the potential inside each cherry.
Human selection keeps underripe and overripe fruit from weakening the lot.
Processing choices affect clarity, fruit character and consistency. The method must match the actual lot.
Careful drying protects stability and reduces the risk of defects after harvest.
Hulling, inspection and grading remove material that does not belong in the finished coffee.
The resulting green coffee can be evaluated honestly before a roaster decides whether it fits.
The cycle returns to the land. Each season begins with the conditions we create for the next one.
FARM-LEVEL PROCESSING
The process named for a commercial lot must be the process actually used for that coffee.
PROCESS PATH
The coffee cherry dries with the fruit intact. The exact dates, drying method and controls belong to the individual lot record.
PROCESS PATH
The fruit is removed before drying. A washed lot will be presented only when the process and the resulting green coffee are verified.
Farm-level capability does not mean every current lot is available in both processes.
THE RECORD BEHIND THE COFFEE
Living Origin Coffee is establishing the procedures needed to connect processing batches, physical commercial lots, representative samples and the coffee ultimately offered for sale.
Give each commercial lot one unique identifier that is never reused.
Document the processing batches physically consolidated into that lot.
Retain a comparison sample and connect every buyer sample to the same saleable coffee.
Release measurements, available kilograms and evaluation information only after confirmation.
CURRENT GREEN COFFEE
Review the developing commercial lot, then request a representative sample when the coffee is ready for evaluation.
See the Available Lot