La Florencia, sister farm of Santo Tomás and San Jacinto were founded by Antonio Martínez, an experienced farmer, who grew both Bourbon and Typica varieties. After he passed away there was no known process and his daughter, Isaura, with no prior experience in coffee farming had to find her feet and develop her own approach; her persistence in the craft has paid off significantly as she is now producing high-quality specialty coffee, with noticeable progression in quality year-on-year.
Here's to the women in coffee!
This microlot comes from Inga forest at the top of La Florencia farm. After hand-picking the ripest cherries they’re brought to the on-farm washing station. Post-pulping they are fermented for 13 hours and washed in channels. The coffee beans are then separated by density and slowly dried on concrete patios over 8-12 days.