{"id":11558,"date":"2026-07-27T02:25:21","date_gmt":"2026-07-27T00:25:21","guid":{"rendered":"https:\/\/horti-generation.com\/?p=11558"},"modified":"2026-07-30T17:49:08","modified_gmt":"2026-07-30T15:49:08","slug":"finca-cafe-filandia","status":"publish","type":"post","link":"https:\/\/horti-generation.com\/es\/finca-cafe-filandia\/","title":{"rendered":"Visita a la Finca el Encanto: el caf\u00e9 de excelencia del Quind\u00edo<\/strong>"},"content":{"rendered":"\n

<\/p>\n\n\n\n

Pas\u00e9 una tarde en la Finca el Encanto<\/strong>, una finca de caf\u00e9 en Filandia, en el coraz\u00f3n del Quind\u00edo. Deisy y Fredy me recibieron en su finca de 18 hect\u00e1reas. Un momento para entender el caf\u00e9 de otra manera, desde el \u00e1rbol hasta la taza. Este caf\u00e9 debe adem\u00e1s su nombre, ar\u00e1bica, a los comerciantes \u00e1rabes que lo comercializaban antiguamente desde Yemen.<\/p>\n\n\n\n

El caf\u00e9 ar\u00e1bica<\/strong> (Coffea arabica<\/em>) proviene de las tierras altas del suroeste de Etiop\u00eda. All\u00ed se encuentra su cuna gen\u00e9tica. Las primeras semillas viajaron hacia Yemen, donde el caf\u00e9 se cultiv\u00f3 como cultivo comercial. El nombre ar\u00e1bica remite a esa etapa \u00e1rabe de su historia. Hoy el ar\u00e1bica crece en altura, bajo climas frescos. Representa cerca del 70 % de la producci\u00f3n mundial. Se diferencia del robusta<\/strong> (Coffea canephora<\/em>), m\u00e1s rico en cafe\u00edna, m\u00e1s resistente a las enfermedades y cultivado a menor altitud. El ar\u00e1bica se busca por su finura en taza, el robusta por su fortaleza agron\u00f3mica y su amargor.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

En la finca conviven dos variedades de ar\u00e1bica. El Geisha <\/strong>primero. Viene del bosque de Gesha, en el occidente de Etiop\u00eda. Recolectado en los a\u00f1os 1930, pas\u00f3 por Centroam\u00e9rica antes de ser sembrado en Boquete, Panam\u00e1, en los a\u00f1os 1960. All\u00ed construy\u00f3 su reputaci\u00f3n. Deisy y Fredy lo descubrieron precisamente en Panam\u00e1 antes de traerlo a sus tierras. El Geisha es reconocido por su taza floral y compleja. Sigue siendo sensible a las enfermedades. El Castillo <\/strong>despu\u00e9s. Fue creado por Cenicaf\u00e9, el centro de investigaci\u00f3n del caf\u00e9 colombiano, y difundido en 2005 tras m\u00e1s de veinte a\u00f1os de trabajo. Es un cruce entre el Caturra y el H\u00edbrido de Timor. Su fortaleza es la resistencia a la roya, ese hongo que arrasa los cafetales. Hoy representa una parte importante de la producci\u00f3n colombiana.<\/p>\n\n\n\n

La finca cuenta con cerca de 30.000 cafetos. Alrededor de 20.000 en Castillo y 10.000 en Geisha. El manejo es org\u00e1nico<\/strong>. Aqu\u00ed no hay qu\u00edmica de s\u00edntesis contra los dos enemigos del caf\u00e9, la broca y la roya. Contra la broca, ese peque\u00f1o escarabajo que perfora el grano, Deisy y Fredy apuestan por un hongo entomopat\u00f3geno, el Beauveria bassiana<\/em>, que parasita al insecto. Este enfoque se usa desde hace mucho en Colombia, en buena parte gracias a los trabajos de Cenicaf\u00e9. La agroforester\u00eda completa el sistema. El guamo santafere\u00f1o <\/strong>acompa\u00f1a a los cafetos. Esta leguminosa aporta sombra, nutre el suelo y fija el nitr\u00f3geno. Adem\u00e1s, la combinaci\u00f3n con el guamo permite crear una condici\u00f3n de semisombra que favorece la protecci\u00f3n de los \u00e1rboles y un nivel de fotos\u00edntesis suficiente para las plantas de caf\u00e9.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

La transformaci\u00f3n del grano se realiza en la misma finca mediante tres m\u00e9todos: el natural<\/strong> (el grano se seca con toda su pulpa), el honey<\/strong> (se retira la pulpa pero se deja el muc\u00edlago) y el lavado<\/strong> (se retira la pulpa y luego se lava el muc\u00edlago). Cada m\u00e9todo cambia el perfil en taza. En una hora, la finca puede lavar cerca de 1,5 toneladas de caf\u00e9. Los tiempos de fermentaci\u00f3n se ajustan con el acompa\u00f1amiento de baristas y expertos.<\/p>\n\n\n\n

<\/p>\n\n\n\n

El secado mec\u00e1nico con quemador a gas en silo permite un control t\u00e9cnico preciso<\/strong> de la humedad, forzando aire caliente a trav\u00e9s de capas est\u00e1ticas de grano y optimizando la homogeneidad mediante la inversi\u00f3n peri\u00f3dica del flujo de aire. Este m\u00e9todo mitiga los riesgos de sobresecado, contaminaci\u00f3n f\u00fangica por falta de ventilaci\u00f3n y las limitaciones clim\u00e1ticas de la regi\u00f3n, asegurando la calidad del caf\u00e9.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Deisy y Fredy vienen los dos de una familia cafetera del Quind\u00edo. Se conocieron en Panam\u00e1, alrededor del Geisha. Su caf\u00e9 se vende<\/strong> sobre todo en Colombia, pero cada vez m\u00e1s hacia Europa, Norteam\u00e9rica y tambi\u00e9n China. <\/p>\n\n\n\n

\n

“En Colombia el caf\u00e9 no es solo un cultivo. Es un saber hacer y un pilar de la econom\u00eda del Quind\u00edo.”<\/em><\/p>\n<\/blockquote>\n\n\n\n

<\/p>\n\n\n\n

Contacto<\/strong>:

Tel\u00e9fono: +57 320 676 9292
Instagram: encantocoffee
Vereda La Cauchera, Filandia, Quind\u00edo, Colombia<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Una tarde en la Finca el Encanto, una finca de caf\u00e9 en Filandia. Deisy y Fredy cultivan Geisha y Castillo de forma org\u00e1nica y transforman el grano con tres m\u00e9todos, del \u00e1rbol a la taza.<\/p>\n","protected":false},"author":2,"featured_media":11562,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false},"categories":[252,268],"tags":[1979,1981,1983,1980,1984],"yoast_head":"\nFinca de caf\u00e9 en Filandia: la Finca el Encanto<\/title>\n<meta name=\"description\" content=\"Visita a la Finca el Encanto, una finca de caf\u00e9 en Filandia. 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