Name: Cecilia Osorio Perdomo
Region: Timaná, Huila, Colombia
Processing: Honey
Varieties: Chiroso
Altitude: 1,400 MASL
Notes: mulberry jam, black currant, kumquat
Brew Ratios: For pourovers, try a 1:16.5 coffee-to-water ratio. 196˚F water, coarse grind ~750-800 microns.
Start with a 1:2 ratio for espresso. 198˚F
We are delighted to present this coffee as part of a selection purchased during our trip to Colombia, where we visited the women contributing to the Condor Huila Project. Created by Martha Bayter, one of the founders of Forest, the project is dedicated exclusively to coffees produced by women in the Huila region. Through this initiative, Forest provides farming education, tools, and resources, while also opening access to markets that may otherwise be out of reach.
A central part of the project each year is a graduation event, where buyers from around the world gather to taste microlots prepared by the producers. After calibrating together, the group scores and ranks the coffees before participating in a live auction. The experience is especially meaningful, with many of the producers present in the room, hearing direct feedback and results from the cupping sessions. As the atmosphere builds with music and celebration, the auction begins—often accompanied by the enthusiastic chant of “¡Vale más, vale más!”
We were fortunate to secure several lots during this auction, including this exceptional coffee.
The purpose of the auction is to encourage producers to take risks—whether by experimenting with new varieties or exploring innovative processing methods—and to create a pathway for those risks to be recognized, rewarded, and fairly compensated.
This particular lot was part of the silent auction. We paid $7.00 per pound green directly to Cecilia Osorio. Investments like these reflect our commitment to supporting women of color in coffee who are pushing boundaries and producing truly outstanding coffees.
About Celia:
Cecilia Perdomo’s story begins long before this harvest.
In Timaná, coffee is woven into daily life—into memory, into rhythm, into the way knowledge is passed from one generation to the next. Cecilia grew up in that landscape, learning early what it means to care for coffee: the patience it asks for, the attention it requires, the way it gives back over time.
Following her parents’ path, she chose to stay close to that work.
Years later, alongside her husband, Cecilia stepped into a new chapter—taking on the responsibility of the farm together. What they’ve built since is rooted in partnership: shared decisions, shared labor, and a shared belief in what their land can produce. Through that steady commitment, they’ve continued to move the farm forward, strengthening both quality and vision with each harvest.
Cecilia is also part of a growing community of women producers in Timaná—an ever-expanding circle of leadership, where knowledge and support move collectively, and where the role of women in coffee is made visible, tangible, and valued.
This coffee reflects that sense of care and intention.
Cherries are selectively hand-harvested at peak ripeness, then floated to remove defects. After depulping, a measured amount of mucilage is left intact—marking the beginning of a honey process that leans into sweetness and texture. The coffee is then dried slowly on raised beds or patios over 12–18 days, with constant movement to guide the process and protect its clarity. After drying, it rests in parchment, allowing the moisture to settle and the profile to come into balance before milling.
We think about how coffee holds time—how each cup carries not just a single season, but years of decisions, relationships, and care.
Cecilia’s work is part of that continuum. A continuation of what came before, and a shaping of what comes next.
