COLOMBIA FINCA LA LAGUNA RESERVA
CENCOIC isn’t just another co-op—it’s a force for change. Built in partnership with CRIC, the local Indigenous Guard in Colombia’s Cauca region, it emerged from the chaos of guerrilla warfare and the drug trade with one mission: rebuild safety, dignity, and economic strength.

La Laguna isn’t your average farm. It’s a collective of twelve families, each working their own land but united as the Manantial Association. They grow, pick, pulp, and dry everything by hand—then blend it all into the Laguna you know and love.

What sets this coffee apart? Shade-grown trees and zero chemicals. These farmers make their own fertilizers—natural, sustainable, and effective.

The varietals are mostly Colombian staples, but the standout is F6. It’s the result of six generations of selecting only the best Castillo cherries. The outcome? A bold, complex cup that doesn’t hold back.
Every lot is fully washed, fermented for around 18 hours depending on the heat, and slow-dried over 15 to 25 days. It takes time, but they don’t cut corners—and you can taste the difference.

Region

Cauca wasn’t always like this. Years of conflict kept the region unstable and off-limits. But thanks to relentless effort from local communities and the government, things have changed. Peace has taken root, and Cencoic is thriving.

Over the past five years, Cencoic has grown steadily. More families in indigenous reserves are now producing export-quality coffee. Areas once too dangerous to access are opening up, and Cencoic is working with new reserves that were previously out of reach.

Most farmers in the cooperative grow coffee on about one hectare of land, typically around 1800 meters above sea level. Common varieties include Caturra, Colombia, Tabi, and some Castillo.

Cencoic exports high-grade coffee with serious character. Each reserve has its own terroir, and it shows in the cup. Cauca and Valle del Cauca grow a lot of sugar—and that sweetness comes through in the coffee. Think panela: rich, dark, treacle-like sugar that mirrors the flavor notes found in these beans. You'll also find hints of plantain, pineapple, yuca, lemon, and orange—crops that grow alongside the coffee.

Process Info

Processing is all done on the farm: de-pulping, fermenting, and drying. Farmers then bring their parchment to the local warehouse, where it’s weighed and logged before heading to Popayán for cupping and dry milling. From there, it’s off to the port of Buenaventura for export.

Espresso:
Ratio 1:2. 18g of dry coffee, 36g of espresso. Brew time 28 - 32 seconds. Adjust grind size as appropriate to achieve correct extraction.

Drip/Pour Over:
Ratio 1:16. Good starter pouring recipe is a 30g bloom to wet grounds, pour up to 150g, then when it is half drained pour again to 220g, with a final small pour of 20g. Water temperature 88-96 degrees

French Press:
60g of course ground coffee to 1 litre of water, brew 4 to 5 minutes.

Cold Brew:
1:8 to 1:10 (e.g., 100g coffee to 800g water).

Aeropress:
1:6 to 1:12, depending on desired strength.