Nasa U'Y

At Finca Nasa U’Y, sisters Julieth and Jackie Liz-Andela carry forward the ancestral traditions of their Nasa Indigenous community in the highlands of Inzá, Cauca. Their 3-hectare farm sits at 1,850 masl, where volcanic soils, cool nights, and sunlit days create the ideal conditions for cultivating exceptional coffee.

The farm is home to Aruzi, Tabi, and Caturra varieties, grown with deep respect for the surrounding ecosystem. After transitioning the land away from cattle, the sisters fostered biodiversity: native trees now shade the coffee, bird species have returned, and springs and valleys feed the rich soil. Every stage of production follows a philosophy of balance with nature—compost is made on-site, no chemicals are used, and harvesting aligns with a biodynamic lunar calendar.

Processing at Finca Nasa U’Y is equally meticulous and innovative. Coffees are crafted through honey, natural, and semi-washed methods, often incorporating anaerobic fermentation or carbonic maceration to highlight striking flavor clarity and complexity. Drying takes place on parabolic beds in greenhouses, ensuring consistency and quality.

The result is a cup that reflects both place and heritage—bright and dynamic, with layered sweetness and depth, embodying the unique terroir of Cauca and the spirit of Nasa tradition.