"Our farm is a three-generation farm, inherited from my father, which has 7 hectares with varieties such as Bourbon Sidra, SL28, Gesha, Pink Bourbon, Caturra, etc."...
"Our project also includes a 23-hectare forest, which is extremely important for biodiversity and connectivity with other reserves in our region."...
Farmer Gerson Mora has been working the farm with his family for generations. The farm was founded by his grandparents, whose love and devotion to the countryside and coffee growing started this family tradition....
We process coffee in both traditional and experimental ways. We use thermal shocks, we inoculate the coffee with yeast, or simply wash and dry the beans....
The economic crisis came to the farm in 2012. That's when we bartered - a car for the farm. That's where his whole story began....
Avelino Mena and Andrea Vasquez are responsible for the amazing juicy microlots they create. Avelino is, among other things, the co-founder of Asocafe. ...
Coffee from the Nariño has been attracting us for several years. Since the beginning of Chicas. Thanks to Ortiz family we finally did! ...
Short fermentations and washed processes take place in stainless steel tanks and vats. Everything is mechanically dehulled, drying takes place in the sun on African beds, always with temperature control. ...
"The big advantage and in fact the fundamental thing we have kept in family coffee growing for generations is the large bee population and beekeeping itself. This interaction between the local flora and the population of endemic bees adds a vital component to our organic...
I didn't get a glimpse into my parents' coffee business until after I finished my undergraduate studies, when I returned to the farm. In 2012, I started participating in the Taza Excelencia Mexico competition, where I placed 6th. That was a big turning point for...