ABOUT THE FARM
I consider myself a coffee enthusiast. I remember spending much of my time at finca las Flores since I was a kid. Along the years we grew different coffee varieties, but currently, 90% of the farm produces Catuai & Bourbon. Our coffee cherry selection process is quite unique, consists of only picking those cherries which are at an exact ripe level. We measure this by using an instrument called refractometer. This tool, allows us to measure the degree of sugar concentration in the coffee cherry. If we allow those sugar levels to increase naturally, we are likely to develop sweeter, complex and good tasting coffees. We mostly do natural and washed process for our coffees, depending on the weather conditions we may apply controlled fermentation process that may last from 15 up to 20 hours. All of our coffees are slowly sundried for a minimum of 25 days, due to the ideal weather conditions and low humidity levels that we have in Marcala.
WHO’S THE FARMER
I’m a 3rd generation coffee farmer, my parents inherited us all the love and knowledge for harvesting coffee. Since then, my younger brothers and my wife have also involved themselves into the coffee business. When I was younger I didn’t really have any other job rather than just to study and helping out my family at the coffee farm. All those years of experience has led me to find Innovative solutions and to create new coffee processing techniques that will strengthen our commercial relationships with our clients. Running a coffee farm and dealing with unexpected situations may be stressful sometimes so I always try to find some free time to do a few outdoor activities such playing soccer, fishing or just being in touch with nature.
With the help of God, to have a worthy living life with my family. We plan to improve our coffee processing facilities and sooner or later we are planning on obtaining a coffee export license.
I’m very passionate for coffee harvesting and every single step we make in order to produce great coffee, we do it with love and discipline.