Colombia Papayo María Belén Díaz

María Belén Díaz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cupping skills and acquired knowledge that led her to focus on coffee production.

María Belén Díaz is one of the 96 women who are part of the Huila Condor Project, the winner of the Huila Condor Graduation, and the first woman in the region to obtain a certification in coffee processing from The Forest Academy in 2024.

The Huila Condor Project was born from the need to create a dedicated space for women coffee producers in Huila, empowering them to grow, thrive, and build a strong community around specialty coffee within an industry that has traditionally been dominated by men. By encouraging collaboration and fostering a sense of community among women producers, this initiative not only promotes sustainable growth but also enhances the visibility of women’s contributions to the coffee sector în Colombia.

Its goal is to provide these producers with the tools and opportunities needed to access new markets, ensuring their work receives the recognition it deserves. Huila is the largest coffee-producing region in Colombia, contributing 2.4 million bags of coffee annually - 21% of the country’s total production. All of the coffee sourced for this project comes exclusively from women and is processed at Cadefihuila facilities to guarantee consistency, traceability, and exceptional quality. This initiative is deeply rooted in its commitment to support and develop a specific community, creating long-term opportunities for women in coffee and transforming their role in the industry.

The processing of this lot begins with a 36-hour pre-fermentation in cherry, where the coffee cherries are stored in GrainPro bags. This initial step enhances the development of fruity and floral notes before further processing. Following pre-fermentation, the coffee is depulped and then undergoes a 36-hour fermentation in mucilage inside GrainPro bags. This stage allows the natural sugars in the mucilage to further influence the coffee's flavor, resulting in a rich and complex taste profile. After fermentation, the beans are washed through a two-stage process, ensuring that any excess mucilage is carefully removed while maintaining the coffee's essential qualities. 

The drying phase involves sun drying on canopies for 12 days, a slow and controlled process that preserves the coffee’s intricate flavors. This drying method ensures the beans reach the ideal moisture level, helping to lock in the coffee’s unique attributes. After drying, the coffee is stabilized for 15 days in a dark room, stored in GrainPro bags. This stabilization period allows the flavors to mature and balance, delivering a harmonious and well-rounded cup.