Finca la maria has been producing coffee since 1945.Â The farm has been passed from one generation to another throughout the years.Â 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.Â The many years of experience and excellent soil conditions at Finca La Maria have helped Adolfo develop exceptional coffee.Â 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.Â 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.Â 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.Â 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.
One 12oz bag of whole bean Arabica coffee.