Faber
Faber has worked on the family farm since he was a young boy. The coffee culture comes from his great-grandparents, and for him and his family, it is of the utmost importance to uphold the family tradition.
For the last 15 years, Faber and his father have gradually planted and grown exotic varietals, which they process with innovative methods. Their journey has led them to this beautiful natural-processed coffee which includes Gesha, Pacamara, and Maragogype. It was produced using a temperature shock method and interrupted drying to amplify the sugars and accentuate the body.
His goal is to make the farm self-sustainable. He is also developing a reforestation plan with which he dreams of creating an ideal ecosystem for birdwatchers to visit his farm.
To achieve all this, Faber is intelligent, hard-working, and disciplined and is constantly interested in working with new technologies.
Currently, Faber also works as a barista, roasting and processing instructor, inspiring and guiding new generations in a responsible way towards the world of coffee.
Department: Cauca
Process: Natural
Altitude: 1790 MASL
Varietals: Maragogype, Pacamara, Gesha, and Caturra
Shade Trees: Guamo, vanilla, cucharos, acacia, higuas, cedar, laurel, guadua
Other Crops: Red beans, avocado, papaya, tangerine, guanabana, yucca, sugar cane, plantain, wood trees, and fish.
