Tasting Notes: Raw Sugar | Chocolate | Pear | Sesame
PRODUCER: FERMIN RODRIGUEZ SANCHEZ & FRANCISCA GARCÍA MONTIEL
ALTITUDE: 1,650 MASL.
HARVEST: January to June
FERMENTATION: Honey Cabonic Maceration
PREPARATION: EP Europa (Screen 15+), SCA Specialty Grade.
DRYING METHOD: Sun dried on raised beds
FINCA TETLA STORY
Fermin Rodríguez received Finca Tetla as an inheritance from his parents. His family have always been dedicated and involved in the cultivation of coffee and it has always been part of Fermin’s life. However, the last several years in coffee have been very harsh and complicated for Fermin and his family. The incomes for commercial coffee are not enough to sustain the coffee trees, not even to sustain the family and they were having a hard time. For this reason, in 2020 they decided to look into producing specialty coffees, improve the quality of their coffee hoping to improve their incomes and quality of life. In 2020 they started producing their first lots of specialty coffee by starting with selective harvesting and, although they still haven’t seen significant results in their lives, they are happy with the results seen so far.
“The altitude and the region where my farm locates makes it possible to produce coffee organically and with great cup results.” says Fermin, “plus it’s located so remotely that not even the leaf rust have yet find us!” he jokes. Fermin’s biggest challenge right now is to be able to sustain his farm, so that this one is able to sustain his family. As Fermin and his family are relatively new in the process of specialty coffee, they still don’t have the infrastructure to process their coffees. For this reason, they take the wet coffee to an organization led by Victoria Marini where they process it.