Welcome to our farm


Welcome to Silveria Farm, in honour of Carolina’s Grandmother

Carolina and her grandmother.

Ralf and Carolina, owners of Carolina’s Colombia, met and fell in love in 1998 in Bucaramanga, Colombia while Ralf was there working on behalf of TransCanada Pipe Lines. Many moves, a wedding and a few years went by before they found themselves living in Ralf’s native homeland of Canada… with maintained ties to Carolina’s family in Colombia.

Carolina’s grandparents were coffee farmers; they worked the land that had been in Carolina’s family for generations. Carolina spent much of her childhood on the family farm and over the years was drawn back to the region and the family business. Ultimately, her dream was to own a plantation of her own so she could continue the family legacy and pass it along to her children. In April 2012 Carolina’s dream came true when Ralf and Carolina purchased a coffee plantation of their own where they grow their own beans using traditional methods.

As a high priority, Ralf and Carolina are committed to protecting and sharing the Colombian traditions and heritage. They wanted to build their plantation using techniques that protected the local environment so that the local community and travellers could enjoy the beauty of the land for many years to come. They are imagining the farm as a future base for Eco-tourism. There are spectacular things to see and interesting people to meet.

Processing our beans:

Temporary nurseries near the area to be planted / replaced … cuts energy consumed… effort and costs

Colombia = Andes = steep slopes = hand picked ripe only

Chanchon is our “macho”. There is a indigenous town nearby by that name. Macho translates to “Ass” or male mule.

Chanchon can carry about 6 of these 60 kilo bags of fresh picked coffee. The pickers fill the bags and then Chanchon is like an elevator bringing the sacks up steep narrow paths to the farmhouse.
From de-pulping machine, ready for fermentation 12 to 24 hours, before washing in basin
Screening for unripe beans before drying
Final rinse cycle in the rain. Advanced patio managers only – a strong rain would wash beans away
Most Colombian farmers sell beans dried with the thin parchment still on – needing to be “husked” before shipping or roasting
For the farmers – wood stove roasted.

Welcome to Carolina’s

The Farm House

Our coffee grows on steep and shaded slopes
Carolina’s Grandfather, Louis Santana is a neighbour and coffee grower. He is expecting relatives on his 90th birthday, Dec 16th 2012. Secret to long life he claims is avoiding doctors and drinking aguardiente.
Guatavita is a couple hours south of us. Volcanic lake. Said to be where the natives hid the gold from the Spanish. Legend of El Dorado.
Mai Pohlak (Ralf’s mom)
Oyo de los pajaros. A neverendingly deep cave a few hour walk from our farm. Nocturnal Guacharos (that sound like pterodactyls) begin circling out at nightfall.
You want to lean a bit to get a good photo for your friends … but locals say that the hole can breath people in… I hear someone fell in last month. He wasn’t a local.
The Mogoticos river is a short walk from farm. Nice beaches and waterfalls along the way.
You have to pick a lot of beans to afford green fees
Morning views make it easy to get out of bed early
Since we bring unroasted “green” beans to Canada…
We have to roast on woodstove for ourselves
Not bad at all.

Processing our beans: