Farm Las Flores

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

 

Roger Dominguez

 

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.

 

 

 

FARMER’S DREAMS

 

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.

Roger Dominguez

 

READ MORE ABOUT "FARM EL NARANJO"

 

百花莊園

關於莊園

 

我自認是個咖啡狂熱者,記得當年在百花莊園裡度過許多童年時光。這些年,我們嘗試種過很多咖啡,但目前有百分之九十是卡杜艾(Catuai)和波旁(Bourbon)。我們的選豆過程很特別,只精選出成熟的剛剛好的咖啡櫻桃。我們用折射計/測糖儀(refractometer),去測量咖啡櫻桃的含糖濃度,若我們能讓糖度自然增加,則較有可能取得更甜、更具複雜度、更好喝的咖啡。通常,我們以日曬和水洗處理,若是天氣理想,濕度較低,大多數的咖啡會經過緩慢地日曬至少25天,但有時候得視天氣狀況,採用發酵處理,若是用這種方式則要耗費1520小時。

 

聯絡我們獲取更多關於我們豆子的資訊

 

 

 

莊主介紹

 

羅傑 多明奎茲

 

我是第三代莊主,承襲了父母對於咖啡的熱愛和種植咖啡的知識,我的弟弟和妻子也都投入到咖啡事業裡。年輕的時候,我沒有做過任何和咖啡無關的工作,只專心在莊園裡幫助父母種植咖啡,並向他們學習。這麼多年下來,我累積了不少經驗,發展出創新的咖啡種植和加工技術,並加強了我和客戶的商業連結。經營咖啡莊園需要面對許多突發狀況,有時也會感到很有壓力,所以我總是利用閒暇時間從事戶外運動來轉換心情,例如踢足球、釣魚,或單純地和大自然相處一會。

 

聯絡我們獲取更多關於我們豆子的資訊

 

未來期望

 

在上帝的幫助下,和我的家人過著值得過的人生。我們計劃升級咖啡處理設施,日後取得出口許可證。

 

 

 

我十分熱愛種植咖啡,為了產出最優質的咖啡,我們所做的每一道步驟都充滿著愛與原則。

羅傑 多明奎茲