Filter | Faver Emir Ninco, Colombia

Faver comes from a long line of coffee producers—his entire family has been involved in the craft. Growing up in a traditional coffee-growing household in Colombia, he always dreamed of becoming a producer himself. Twenty-five years ago, after saving enough money, he bought a piece of land in Santa Maria, Huila, and began his journey as an independent coffee farmer. Today, Finca Costa Rica is not only Faver’s livelihood but also his family’s home and sole source of income. Faver runs the farm alongside his wife, Andrea, who plays a crucial role in daily operations. She prepares meals for the workers and manages the coffee drying process, ensuring the parchment is regularly turned and that the beans reach ideal humidity levels. Together, they are committed to improving the quality of their coffee and serving as an example for fellow farmers in the region.

Faver’s process begins with the careful handpicking of ripe cherries. The cherries are then taken to the farm’s wet mill, where they undergo an initial fermentation in plastic containers for 24 to 30 hours before being pulped. This is followed by a second fermentation lasting 60 to 80 hours in sealed plastic containers. Afterward, the coffee is lightly washed, to leave a bit of mucilage on the beans, enhancing the final profile.

Drying takes place over 10 to 15 days in a designated area, and once complete, the coffee is stored in GrainPro bags placed inside jute sacks. These are stacked on pallets, where the coffee rests and stabilises for an additional 10 to 15 days.