La Simeona, Antioquia, Colombia

Catillo, Borbon, Tabi
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La Simeona

La Simeona Farm is the legacy Fabio Cano's parents, who taught Fabio to live based on what nature gives us. Since the age of 14, he has committed to the sole management of the farm, and has been an independent producer for 20 years. Fabio works to have a differentiated cup of coffee, seeking the best profile for his coffee, and can be actively testing fermentation to meet his high quality standard.

"This is why I work day after day to be the best, to know more about the world of coffee and to teach my family, to teach my future children the importance of being a Coffee Farmer. Being a coffee producer and a farmer that takes cares of nature and the environment is what defines me. I believe if we take care of nature, it will take care of us in return."

Avg Temperature (High/Low °F)
Winter: 72°/52°Summer: 75°/57°
Harvest Method
100% Hand-Picked
Harvest Season
September - December
Annual Production
1,750 m
Score: -
Notes: Catillo; Borboun; Tabi

About Colombian Coffee

Most of us are very familiar with Colombian coffee. It has been the second largest producing country for nearly the last 100 years. Recently Vietnam took that spot as its production has gone up and Colombia's has declined. Do not count Colombia out though. Researchers in Colombia are always busy creating new natural hybrids to meet ever changing climate conditions and pest threats. Colombian coffee has always been known for its smooth, full-bodied, taste. Bourbon varieties became popular throughout Central America and Brazil, but they never caught on in Colombia. This ensured a unique position for Colombian coffee that, in combination with clever marketing and a little help from Juan Valdez (fictional), created consistently high demand for it.

Typica, probably from the same trees planted first on the island of Martinique, was the first variety to make its way to Colombia. The exact time this happened is unknown but it was probably in the late 1600s or early 1700s. The long-term popularity of this variety throughout Colombia gave it's coffee the attributes it became so famous for. That tradition of great taste has been carried forward into new varieties of Colombia, Catimor and Caturra that are widely found throughout Colombia today.

Higher average temperatures and increased rainfalls have led to declines in coffee production within the last decade. The country has managed to rebound each time though and production today is close to its record highs. The researchers at Cenicafe (Colombia's coffee reserach centre) have done an amazing job of preserving all of the wonderful taste characteristics we have come to expect from Colombia and we hope to share the many wonderful stories from the farmers there with you.

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