Finca La Maria is owned and managed by the Solarte Family; Luis Alfonso Solarte, his brother Jairo Solarte, and his son Jose Solarte are the three skilled people that run the 12 hectares of land. Across the farm they grow different varieties including Caturra, Castillo, Colombia, and Pink Bourbon. To help manage the harvesting and processing of the coffee, the family employs 2-3 core workers dedicated to processing, as well as an additional 10-12 pickers during harvest. season. Jose is heavily involved in researching and developing the processing methods they use on the farm. He decides the type of processing used depending on the climate conditions and market demand of the time. The most common processing methods used on the farm are Washed and Natural, but they have also been experimenting with lactic and alcoholic fermentations. For each of the tests, Jose roasts and tastes each batch to ensure the quality is achieved before scaling the production. We’re confident that the quality and complexity you’ll find in the cup will be proof of the skill and dedication of the Solarte family.
The extended fermentation washed process begins with ripe, hand picked cherries being submerged in water to remove floaters and impurities. The cherries are then left alone to ferment in the water tank for 48 hours. Parameters such as Brix and pH are regularly monitored until the desired levels are reached, then the cherries are depulped and taken to a dry tank to ferment for an additional 48 hours. After this dry fermentation, the coffee is rinsed with spring water then brought to raised beds to be dried for 18-22 days.