Finca Nuguo

The story

The Gallardo family began farming coffee in 1960, initially focusing on traditional varieties. Approximately 15 to 16 years ago, José Manuel 'Pocho' Gallardo introduced the Geisha variety to a specific section of the land, leading to the establishment of the Finca Nuguo brand.

Challenges

The farm experiences heavy rainfall even during the dry season, which complicates the drying process. Due to these environmental conditions, the farm must utilize specialized drying facilities and external dehydration equipment to reach optimal moisture levels.

Innovations

The farm utilizes unique, small-batch processing techniques, including extended fermentation in wooden boxes for washed lots and controlled fermentation in plastic bags or tanks for naturals. They also employ precise, multi-stage drying protocols to manage moisture content and enhance flavor complexity.