The Elder family and Bernard Uhe
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The Elder family and Bernard Uhe represent a collaborative partnership managing Finca El Dorado, a high-altitude coffee farm in the Loja region of Ecuador. This partnership is significant for its focus on cultivating high-value specialty varieties like Gesha and SL-28, utilizing precise processing techniques such as anaerobic washing to produce distinct, flavor-forward coffees that highlight the unique microclimate of the Ecuadorian Andes.
Finca El Dorado is situated in the Loja province of Ecuador, a region increasingly recognized for its high-altitude coffee production. The farm is managed through a collaborative effort between the Elder family and Bernard Uhe, the latter of whom also operates Choco Vilco Mundo (CVM), an Ecuadorian agricultural company. The partnership began in 2017 when the Elder family and Uhe acquired the land, initially exploring agricultural ventures including almond cultivation before pivoting their focus toward the production of specialty coffee.
The farm operates at an elevation of approximately 1,700 to 1,750 meters above sea level. This high-altitude environment provides the cool temperatures and specific diurnal shifts necessary for the slow maturation of coffee cherries, which is essential for developing the complex sugar profiles and acidity characteristic of high-end specialty lots. By leveraging the expertise of CVM, the team has been able to implement rigorous agricultural standards that align with the demands of the global specialty market.
Finca El Dorado is particularly noted for its commitment to high-quality, low-yield varieties. The farm has gained recognition for its cultivation of the Gesha variety, which is highly prized for its floral and fruit-forward sensory profile. Additionally, the farm has produced lots featuring the SL-28 variety, a cultivar originally developed in Kenya that is celebrated for its bright, blackcurrant-like acidity and complex structure. The decision to focus on these specific varieties reflects a strategic move to differentiate their output in a competitive international landscape.
Processing at El Dorado is characterized by a high degree of technical precision. The team utilizes methods such as anaerobic washing, a process where coffee cherries are fermented in an oxygen-deprived environment before being pulped and washed. This controlled fermentation allows for the development of unique flavor compounds, often resulting in tasting notes such as kiwi, yellow dragonfruit, lemonade, and peach blossom. This approach requires meticulous monitoring of pH levels, temperature, and time to ensure consistency and quality.
For the roaster and the consumer, the work of the Elder family and Bernard Uhe represents the modern evolution of Ecuadorian coffee. By combining traditional high-altitude farming with innovative post-harvest processing, they have successfully positioned their coffee as a premium product. This traceability—knowing exactly who manages the land and how the coffee is processed—is a hallmark of the specialty coffee movement, allowing roasters to tell a compelling story about the origin and the specific labor involved in each cup.
The partnership serves as a case study in how collaborative management can elevate a farm's potential. By integrating the Elder family's local stewardship with the technical and logistical infrastructure provided by Bernard Uhe and CVM, the farm has managed to navigate the complexities of the specialty supply chain. As the global demand for high-quality Arabica continues to grow, the output from Finca El Dorado stands as a testament to the potential of the Loja region to produce world-class, distinctively processed coffees.