Farm Las Tres Fronteras

ABOUT THE FARM

 

I acquired  farm “ Las tres fronteras” when I was 18 years old. Even though I’m a third generation coffee farmer, I’ve always tried my best to produce my own specialty coffee. In our farm, we currently have caturra coffee plantation. Caturra coffee is a variety with unique balanced flavors, when processed well. First, we pick red ripe coffee cherries only, then we will transfer them onto a big tank and fill it with water. This process allows us to identify the damaged and undeveloped cherries as they float to the surface and we get rid of them. Afterwards we will drain the water and we will let the cherries rest for 10 hrs., giving it some fermentation. We also have few bee’s flying around the farm, they help the pollination process, usually transferring pollen between avocado, coffee, citrus and berry trees.

 

 

 

WHO’S THE FARMER

 

Elvin Tovar

 

I’m a 3rd generation coffee farmer, coffee I part of our family tradition. I used to accompany my mother to the farm since I was a young boy. She was the one who taught me how to plant, harvest and process. Coffee is one of the main economic activities around my community.  I’m currently planning on developing a set of processed products such as roasted coffee and honey and perhaps my farm can become a tourist attraction one day. When I’m not currently at the farm I enjoy playing sports, listening to music and watching movies with my family.

 

  

FARMER’S DREAMS

 

My objective is to improve day by day, trying to optimize my coffee processing techniques. I hope my coffee will reach several countries. I feel proud to represent my community and my country. 

  

I hope Taiwanese people can enjoy my coffee. We’ve selected our coffee with great efforts and passion. Hopefully one day I could share my story with them, face to face. I’m a young men who’s worked very hard to process the best coffee!

Elvin Tovar

 

READ MORE ABOUT "FARM CUAL BICICLETA"

 

關於莊園

 

我在18歲接手了三角莊園,雖然我已經是這個莊園的第三代莊主,但我還是不斷的創造屬於我自己特色的咖啡。
目前莊園內有卡杜拉咖啡,只要處理得好,卡杜拉這個品種是會擁有著非常獨特平衡的風味。一開始我們會摘取成熟紅色的果實,並將所有果實靜置在大水缸裡,這個過程使我們能夠清楚的分辨未成熟或是受損的果實,這樣狀態的果實會漂浮在水面上,而我們就會將這些果實撿起。接著將水放乾,讓其他果實在水槽裡靜置十個小時,使其產生發酵。

園區內也會有些許的蜜蜂,他們會傳遞花粉有助於鰐梨、咖啡樹、柑橘、漿果樹之間的授粉過程。

 

莊主介紹


埃爾文·托瓦爾

 

我是第三代莊主,咖啡是我們家族事業。小時候我都會陪同母親一起到莊園,是她教導我如何種植、採收等所有過程。在我們社區,咖啡是主要的經濟來源之一。
目前我正在計畫開發一系列的加工產品,像是熟豆販售、蜂蜜甚至希望有一天我的莊園可以開發成旅遊景點之一。

在我還沒有經營莊園之前,我喜歡運動、聽音樂、還有跟家人一起欣賞電影。

 

未來期望

我的目標是可以增強咖啡處理的技術,每天都進步一點。我希望我的咖啡可以接觸到更多國家。
我感到非常榮幸可以代表我的社區、國家將咖啡宣揚出去。

 

我希望台灣的客戶都能享受我的咖啡,我們付出極大的努力及熱情在挑選我們的咖啡。希望有一天我能夠當面的跟大家分享我的故事。我是一個年輕人,非常努力的生產最棒的咖啡!

埃爾文·托瓦爾