These are the farmers we are fortunate enough to work with. Their passion, dedication, and high standards matches ours and that of our roasters.
FINCA LOS ABUELOS
Edgar Correa’s farm is 4.5 hectares and has been in his family for five generations. Edgar is the brother of William Correa, our producer partner from Finca Villa Bernarda, and has his farm right across the street from him. They work together to run both farms and also involve their children who have been instrumental in pushing the limits with the experiments. We love working with the Correa family and look forward to many years of great coffee.
Conrado’s farm is 10 hectares and has been in his family for many generations. Conrado handles all of the processing of his coffee, fermenting for 36 hours and sun-drying on roll away concrete beds. His dedication and passion reflects in the cup of this bright, creamy, and chocolatey coffee.
Finca La Alejandria
Jair Ciro is a smart man who was on the brink of trading in his coffee trees for a different product. Why? Because the market price was so low that he was actually losing money by continuing to produce coffee. Thank goodness we met Jair when we did. The complexity of the cup is what attracted us to his coffee. A sweet and creamy cup when hot, complex and bright when it cools. His farm is in the beautiful town of Cordoba and lies at 1650 m.a.s.l.
Finca Mi Ilusion
Don Octavio works hard and meticulously to produce a brilliant cup of coffee. His farm lies at 1650 m.a.s.l. and is not an easy hike to get to, but we’re thankful for his partnership. Octavio produces a fully washed Castillo, hand-selecting the ripe cherries at the wet-mill, depupling, and fermenting in water for 16 hours. The coffee is then taken to the drying bed for 12-15 days.
FINCA DON FELIX
Don Felix’s farm is 12 hectares and has been in his family for several generations. We first met Don Felix at one of our meetings with the town’s producers where we cupped over 50 lots from the town. Don Felix’s coffee stood out from all of them. His coffee is a special blend of Dos Mil and Caturra and displayed perfectly in the cup. The bright and tropical notes from the Dos Mil and the red fruits and creamy body from the Caturra never disappoints.
FINCA EL NOGAL
Noralba Velandia’s farm is 3 hectares, small enough to allow her to process all of her coffee on her own. Her two sons and daughter help her run the farm, but the wet-mil is run by Nora. “I don’t let anyone else run the wet-mil. They are not as careful as I am!”. We appreciate that attention to detail, Nora, as it shows in the cup! Get ready for a wild cup as her farm contains five different varietals.
The Velandia sisters, apart from looking a lot a like, they also process their coffee very similarly. Their farms, which they inherited from their late father, spread about 15 hectares in total and produce a beautiful coffee which we instantly and successfully blended together to create LAS HERMANAS blend.
FINCA SANTA ANA
Bernardo Jaramilo’s farm is 4 hectares containing 28,500 coffee trees. The operation is family run with his sisters and brothers handling all of the picking and wet-mill processing. The farm contains two varietals, Castillo and Dos Mil, and is grown at almost 2000 m.a.s.l., that’s pretty high! Bernardo is dedicated to producing high quality and clean coffee. Get ready for a bright cup with fantastic acidity.
HACIENDA TOBOSI & FINCA COPEY
Jorge Brenes comes from a family that has worked in the agriculture industry for generations. He’s a young and highly motivated farmer whose passion for coffee and nature has led him to revamp the family farms and implement the latest in processing methods. Jorge’s drive and creativity keeps us on our toes and always looking forward to each harvest. Not to mention his semi-washed and honey processed Geisha. Jorge and his family run both farms, Hacienda Tobosi and Finca Copey.
FINCA DON ALEXIS
Don Alexis is Jorge Brenes’s neighbor and is producing an excellent coffee. Jorge and Don Alexis are working together to produce and process the coffee from his farm. We are excited to be a part of this team effort.