Finca San Isidro has been in the Ruiz family for 4 generations & now Enersto Ruiz continues the legacy modernising the farms operations. Adapting to new challenges with the age of their coffee trees, leaf rust & climate change they have embarked on a cycle of regeneration to improve and study productivity with World Coffee Research and ICAFE.

This makes for a unique comparison of varieties and processing methods with each section of the farm cultivated and processed separately. These cherries, from the Benefico La Eva mill are heaped in mounds to pre-ferment for 24 hours before being moved to greenhouses for an initial drying. This helps the coffee gradually step down in humidity before drying on sunny patios for 3 weeks.

Back on the farm, the family have been planting more diverse fruit trees and improving local water management to replenish the soil & feed their workforce. It is no doubt that this attention to detail leads to such distinctive & clean coffees.