Finca Los Primos

The story

Manuel is a third-generation producer. After low prices and low yields pushed him away from farming, he returned to specialty coffee, bought land in El Ocotillo in 2010, and planted it with his cousins. The farm's name means The Cousins. Specialty production began around 2015.

Challenges

The farm's documented lots differ by cultivar, elevation, fermentation schedule, and drying method. Those details should be attached to specific releases rather than generalized across every coffee.

Innovations

A current importer describes ripe-cherry selection, same-day depulping, 26 to 36 hours of dry fermentation, four washes, about 24 days in a parabolic solar dryer, and continuous hand sorting. Other named lots use raised beds and different timing.