Finca El Suspiro

The story

Finca El Suspiro is managed by Ricardo Silva, a second-generation coffee grower who learned the craft from his father. Silva established the farm over 20 years ago after gaining experience in the industry from an early age.

Challenges

The farm's journey has involved various challenges, though specific details regarding these obstacles were not explicitly elaborated upon in the available documentation.

Innovations

The farm utilizes a specific processing protocol involving a 24-hour initial fermentation of cherries, followed by a 48-hour fermentation of depulped parchment in sealed tanks before washing and drying on raised beds.