Origin: Santa Maria, Huila, Colombia
Farm: Finca Costa Rica
Producer: Faver Ninco
Variety: Papayo
Process: yeast inoculated washed
Flavors: Grape jelly, mango, lime, dense
The Farm:
Finca Costa Rica is located in Santa María, Huila, Colombia, and is owned and run by Faver Ninco and his family. The farm sits at an elevation of 2,005 m.a.s.l. and spans 10 hectares, with approximately 19,900 coffee trees: 5,000 Caturra, 8,000 Pink Bourbon, 2,200 Geisha, 3,000 Papayo, and 1,700 Java.
Faver’s coffee journey began about 25 years ago, when he learned everything he knows about coffee production from his father and neighbors. About six years ago, he became deeply interested in coffee varieties and specialty coffee. His four children are now involved in the farm’s production as well; each owns their own coffee plants and carefully selects the varieties they want to grow, contributing to both the family’s economy and their own.
Processing:
First, cherry is fermented in airtight barrels for 72 hours. Once the coffee is depulped, yeast is added, and the coffee is fermented once again in airtight barrels for another 72 hours. After fermentation and washing, all coffee is laid to dry in the greenhouse for 15-20 days, depending on weather conditions
