Jairo Quiñones Quinayas has spent nearly three decades working with coffee. He started as a coffee picker and eventually saved enough to purchase his own land, gradually developing Nueva Zelandia through perseverance, continuous learning, and a strong focus on quality. Today, he works alongside his family, combining experience with ongoing improvements in farming practices to produce coffees that express the character of the farm.
Nueva Zelandia follows careful year-round farm management to maintain healthy plants and consistent quality. Coffee is weeded regularly, while fallen and damaged cherries are removed after harvest to reduce pest pressure. Plantains, beans, maize, avocados, and citrus trees are also cultivated among the coffee, providing shade, improving soil health, reducing erosion, and supporting biodiversity.
The coffee is fertilized every four months with nutrients adapted to each variety and growth stage, complemented by foliar and drench applications when needed. Compost made from coffee husks is added annually to enrich the soil and encourage microbial activity.
The main harvest runs from October to December, with a smaller mitaca harvest from May to June. Only ripe cherries are handpicked and flotation sorted before fermentation for up to 72 hours, depending on temperature. The coffee is then thoroughly washed and naturally dried on raised beds or patios inside greenhouses for 7–15 days, with regular turning to ensure even drying and prevent mold or unwanted fermentation. Once it reaches the desired moisture level, the coffee rests in fique bags on wooden pallets before storage and export.
Region: Huila, Colombia
Farmer: Jairo Quiñones Quinayas
Farm: Nueva Zelandia
Process: Washed
Variety: Pink Bourbon
Elevation: 1800 MASL
Harvest: 2026
Importer: 88 Graines