It is rumored that around 1730 the Jesuits brought the coffee to Colombia and since then it was established as a daily habit in the department of Norte de Santander. From then on, the country has been filled with stories that go from the priest Francisco Romero imposing the sowing of coffee in 1835 as a penance for sins, to the famous Colombian telenovela “Café, con aroma de mujer” (“Coffee, with the scent of a woman”) of 1994 that lingers in the memory of all Colombians.
The same happened to the Barrios family who arrived in Armenia in 1930 and from the moment they knew about this bean they have been growing it in their finca. In Villa Roa, as they named their finca, they have devoted themselves to this tradition for three generations. It began with Obdulio, the grandfather who inherited it to his daughter Alicia, who, in turn, left the leadership to his son Luis Miguel Diaz Barrios, great friend and ally of Azahar.
In Villa Roa they use the oldest method to produce coffee known as natural or dry since the 15th century. This beneficio process is very difficult to find in Colombia, as the selection of the cherries must be very meticulous as well as the humidity control at the time of drying. The natural process differs from the traditional washed, because the entire cherry is dried after being picked, keeping its skin. For this reason, controlling the drying process is so vital because it can over dry the cherry or it can maintain humidity for a long time, generating fungi and bacteria. However, the result of this hard labor is a coffee that enhances the fruit and vinous flavors.