Our farmers are the reason we exist. They inspire us with their grit and resilience. They envision a more equitible and prosperous future for their communities and we are proud to support their journey. Currently we work with two farmers from the Los Santos region of Costa Rica. Read their stories below!
Ericka Mora and her family run E&F, a coffee farm based on 80 years of coffee growing culture. The farm is located in Guadalupe, Tarrazú, 1500 meters above the sea level, in a region which has been producing some of the best quality beans in the world. M&M recently started a “micro” artisanal coffee organization, focusing on innovation and quality over quantity. The micro not only helps E&F capitalize on their coffee, but also helps Ericka with her rehabilitation and independence after losing a leg to a bone tumor. With a new prosthetic, she is back to doing what she loves, and the families efforts have helped E&F grow.
Marianela Montero and her family run Don Eli, a coffee farm named after her paternal grandfather who has also been a lifetime coffee farmer. The farm sits at an 1,800m above sea level with beautiful scenery and perfect climate for coffee plantation. Marianela has been involved with the farm from a young age and has taken over the responsibility of contacting potential buyers, cupping regularly and ensuring the quality of their beans. Don Carlos, her father, in turn, looks over the plantation and harvest of the coffee cherries. The father-daughter collaboration with the mindset of “quality over quantity” is what got them to produce the highest quality beans at their micromil. By simply taking a sip of their coffee, you can feel their love and care put into every stage of the process from plantation, harvest to washing, drying and packaging.
Ana Lorena has been leading Cafe Famu for the past 5 years. The farm is based in 1560 meters above sea level and the coffee produced with the highest level of care, processing only ripe beans in small batches. The coffee produced by Ana has the fragrance of honey and cacao with an aroma of chocolate with good level of acidity and body. Along with processing all of her coffee at home, Ana is also one of the first few farmers to have already started the process of roasting at home and wants to ensure that all of her coffee leaves as a finished product instead of depending on intermediaries.
Cecilia Genis runs Zalmari Coffee Estate in the Cachi Region of the Orosi Valley. She is a fourth generation coffee grower in the region and has collaborated with her mother to develop this farm over the past 12 years and continues to produce some of the highest quality and sustainable coffee beans. The milling process in her micro-mill is done with reduced water usage, and by using anaerobic oxidation to ensure that the water that goes into the river does not pollute the surrounding environment. She has a vision to produce excellent quality, specialty, single origin coffee, and to develop alternative sustainable projects in the Orosi Valley. She believes in honoring the tradition of her ancestors who have run this farm for generations and continues to maintain the culture, while also cultivating new ideas and using new technology to ensure greater sustainability. Cecilia is also really passionate about women empowerment, having been one of the founding members of the International Women in Coffee Alliance, and having a fully women led team at work.