Image 1 of 1
-
This coffee is produced by Faver Ninco on his Costa Rica farm (2,100 masl) in Santa María, San Joaquín, Huila. The 10-hectare farm is planted with 2,000 coffee trees and over eleven varieties, reflecting the richness of Huila’s terroir. Faver, known for his discipline and meticulous approach, prioritises artisanal mastery over trends, developing his own “perfect recipe” that balances tradition, innovation, and sensory excellence. He lives on the farm with his family. Cherries are handpicked selectively to ensure only fully ripe fruits are processed. They ferment for 24–30 hours, are depulped, then undergo a second anaerobic fermentation for 60–80 hours. The coffee is washed once, leaving a thin layer of mucilage to enhance body and fruit notes, and dries in marquesina for 10–15 days.
