Finca la maria has been producing coffee since 1945. The farm has been passed from one generation to another throughout the years. It beloved to Gustavo Taborda, Adolfo Taborda’s father, during a period of 20 years from 1993 to 2013, when Gustavo sold the farm to Adolfo.
Adolfo, who had a farm four hours away on another mountain in the region, decided at once to sell his former farm and to relocate with his wife Zoe his daughter Lorena to manage the farm he’d grown up on.
Today, the Taborda Cortez family has a plantation of approximately 12,000 trees. The many years of experience and excellent soil conditions at Finca La Maria have helped Adolfo develop exceptional coffee. Adolfo and his family are responsible and disciplined people, full of love and pride for what they do.
During harvest time, workers walk the fields every day, picking only ripe cherries. At the end of the day, Adolfo pulps the coffee collected and allows it to ferment for 12 to 20 hours, until the fruit is able to be broken off of the seeds. After fermentation is complete, Adolfo washes the coffee by by putting the beans through a channel filled iwth water and constantly moving it with a paddle until they are completely clean. The water used in the process is taken directly from the source located at the top of the mountain.
In addition to the coffee, Adolfo also plants plantain, banana, guanabana, orange, mandarin, and lemon, and other types of trees in order to provide shade for the coffee plantation and to get an additional source of income for the family during the the off-harvest season.
Farm/Co-op/Farmer: Finca La Maria, the Taborda Cortez Family
Varietals: Arabica Castillo & Yellow Castillo
Altitude: 1,600 m.a.s.l.
Processing: Fully washed
Chemex (The Best Way to Enjoy Our Coffee)
46g Coffee, Coarse Grind
710g Water (205 Degrees F)
Brew Time: 4½ – 5 minutes
Rinse filter thoroughly with hot water. Pour out rinse water.
Add Ground coffee to filter, shake gently to even bed of grounds.
Pour approximately 80 grams of water over the grounds, evenly soaking all grounds. Be careful not to pour directly onto the filter. Allow coffee to sit for approximately 40 seconds.
After allowing the coffee to degas for 40 seconds, pour additional water gently on top of the grounds until the level of the slurry reaches approximately ⅓ of the way up the cone. Be careful not to pour directly onto the filter.
Continue adding water to maintain this slurry level until you reach the target brew weight (710 grams). Ideally your coffee will finish brewing between 4:30 and 5:00 minutes.
Dispose of the filter, swirl the coffee around inside the chemex and serve.
18g coffee, Medium-fine grind
200g water (170-180 Degrees F)
Brew Time: 2 minutes
Invert Aeropress and preheat with hot water.
Empty water and add coffee to brew chamber.
Place Aeropress on scale and tare the scale.
Start timer and add hot water.
After all water has been added, stir the slurry (coffee & water mixture) until all grounds fully saturated.
When timer reaches 1½ minutes, screw on filter chamber and flip over the Aeropress, placing it on top of a coffee mug.
Gently press down on the plunger until you hear a hiss.
Remove Aeropress from mug and enjoy!
34g of coffee
567g Water (95–205 Degrees F)
Brew Time: 2-3 minutes
Start with clean filter and globes.
Fill bottom globe with pre-heated water and place over heat. Let top globe rest on the bottom globe, but do not fit them together tightly .
When water in bottom globe begins to boil, firmly fit the top and bottom globes together.
Once all the water has risen to the top, measure it to be 200F – stir and/or turn down heat to dial in temperature.
Add freshly ground coffee to the top chamber and stir to fully saturate all grounds. Let steep for 1 ½ minutes.
After steeping time has passed, remove syphon from heat and stir grounds again.
Brewing process is done when coffee in bottom globe bubbles.
Remove top globe by gently rocking it back and forth to break the seal.
Pour coffee into a decanter and enjoy!
27 g Coffee, Coarse Grind
400g Water (195-205 Degrees F)
Brew Time: 4 minutes
Preheat french press with hot water.
Add freshly ground coffee; place french press on scale and tare the scale.
Start timer and begin adding hot water.
Completely saturate all grounds with hot water.
After 1 minute, stir the grounds front to back 4 times.
Place the lid and plunger on top of french press.
When the timer is at 4 minutes, gently press down the plunger.
Decant into your favorite mug and enjoy!
25g Coffee, Coarse Grind
400g Water (195-205 Degrees F)
Brew Time: 3 minutes
Place filter in V60, preheat filter, V60 and mug by pouring hot water through them.
Add freshly ground coffee to filter, place everything on scale and tare the scale.
Start timer and add 50g of water by pouring slowly into the center of the grounds.
Allow the bloom to degas for 30s before adding more water.
Continue to pour slowly into the center, keeping a consistent level to the slurry (coffee & water mixture).
Ideal brew time is 3 minutes. After all water has been poured and filter begins to drip slowly, remove V60 and discard filter.
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