Despite (or because?) of growing up in coffee, it wasn’t really Benjamin’s plan to continue the lineage established by his grandfather. About five years ago, however, the switch flicked, with Ben discovering he really liked coffee’s complexities and, generally, seeing the potential. Coupling
the enthusiasm of a new convert with the wisdom of an experienced hand, Ben purchased more land (supplementing that which he inherited) and got to work.

Ben grows caturra, bourbon, and gesha varieties (alongside avocado for income diversification) under the shade of peach, gravilea, and native forest species. He combines organic methods (ie compost made from coff ee husk, lime, and chicken manure, applied on a rotating basis around the plots) with conventional fertilizers.

This caturra lot is first fermented as cherry at the washing station in the parcel. The next day, after being de-pulped, the cherries ferment dry for several hours and are then bagged up and transported to continue fermentation in an open tank at Ben’s home. From there, the coffee is washed, and drying begins on raised beds.

More info on brewing your coffee for maximum enjoyment, check out the Brew Methods page.

Roasted for espresso brewing. It’s a lighter but still highly extractable roast

We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.