Villa Loyola

Description

Under the leadership of Padre José Alejandro Aguilar Posada and farm manager Alejandra Giraldo, Finca Villa Loyola has converted from conventional agriculture to organic practices with a commitment to sustainability that's evident across its operations. Resident animals and micro-organisms are used to improve compost and soil; rainwater is collected for an advanced irrigation system; infrastructure has been constructed with renewable bamboo grown on the farm; and much more. The farm's new wet mill allows for greater control and consistency in coffee processing, with equipment for pre-classification of coffee cherries, depulping, fermentation, and washing. The roof of the wet mill collects rainwater that is then stored in an underground tank to be further used to move and process the coffee cherry. During processing the water is recirculated, and at the end of the process the wastewater is redirected to a treatment reservoir.