Edith Enciso, Wilson Rodriguez and their son Wilson Eduardo all share a passion for the craftsmanship of growing high-quality coffee.
Each of them run their own field on their 14-hectare land. They mainly grow Colombia and Caturra which combined makes for a sweet, aromatic coffee.
The coffee is hand-picked and all cherries are gathered in the centre of their land where they are processed. This is a fully washed coffee, dried on parabolic beds; raised table covered to protect the beans from rain and direct sun exposure.
This very stable process method effectively dries the coffee consistently for up to 30 days leaving us with a clean and delicate cup.
We have been buying coffee from the Enciso family since 2018 and after each visit, we are amazed by how professional and organized they manage their farm.
This is undoubtedly why they consistently produce large volumes of high-grade organic coffee without any “exotic” varieties, and they continue to improve with “only” Colombia and Caturra.