Nito Arbey Molina
PARTNER´S NAME :ANA EDITH ORTIZ
FINCA LA PALMA STORY
Finca La Palma was inherited by Nito Arbey from his father. He helped his father with all day to day farm activities, as well as finding the best price for their coffee and finally settling on the cooperative Café Andino in Bruselas. It was while working with this cooperative that Nito began to learn about specialty coffee. Nito has been working with coffee for around 25 years. As his father got older, Nito slowly began to take on more responsibilities and started to manage the farm himself seven years ago. Part of this change also involved taking better care of his coffee trees and post-harvest processes as well as starting to deliver his coffee directly to Caravela. Since he started selling his coffee to us, he has been receiving higher premiums and his coffee has regularly been bought at a AA grade. Now, after seven years, he has finally produced a few Microlots.
For Nito Arbey, Finca La Palma is not only special because it is his father’s legacy, but also because of its good location, ideal soil conditions, and because through his hard work he has been able to produces amazing coffee there.
Today, Nito Arbey works together with his wife Ana Edith. She is responsible of keeping track and record of all the farm numbers and the details of every single lot produced and delivered. She also takes care of the post-harvest process, while Nito Arbey takes care of the trees and pruning. What makes him proud of producing specialty coffee is that he has been able to receive better prices, which in turn has allowed him to improve the quality of his coffee.
First semester: May – August
Second semester: October – December
Fully washed and traditionally fermented for 40-48 hours.
Leguminosas and cytric fruits.
Fully sun-dried on covered house-type patios for 15-18 days depending on weather.