Farm: Finca Las Brumas
Type: 100% Caturra
(Process: Honey
Altitude: 1545 meters above sea level
Owner: Greivin Méndez
City: Cañuela
Region: Naranjo, West Valley
Country: Costa Rica
Total Farm Size: 3 hectares
Finca Las Brumas is located in Cañuela de Naranjo in Costa Rica's West Valley. The farm has been owned by the Greivin Mendez family since 1967, passed down from father to son. Upon the father's passing in 2017, the farm was inherited by his son, Greivin. He is one of 7 children, and despite being young at 35, his siblings work in other sectors. Greivin carries the torch of upholding the family tradition of working on the farm.
The name Las Brumas, meaning (the mists), comes from the fact that the farm's location is cloudy most of the year, regardless of the season. The father noticed the clouds and how they formed, so he named the place this. One of the toughest challenges facing Greivin is the diminishing crop yield. With the small area (3 hectares), the future goal is to increase both yield and quality. Fortunately, he has support as he is a member of Coopronaranjo, one of Costa Rica's most important coffee organizations. With the given support, he can soon achieve his aspirations.
Coopronaranjo was founded in 1968 by 98 coffee-growing families. The organization has become the driving force of the economy in the Naranjo region. Approximately 95% of its members are small farm owners, with areas less than 10 hectares. The organization recently launched a new program to encourage farmers to grow higher quality and higher yielding varieties to produce excellent coffee. Farmers cultivate their land according to variety, which aids in the harvesting process, as each variety is harvested on the same day or on consecutive days.
The organization also separates very high-quality crops by farm or processing method. This year and in previous years, Las Brumas farm has qualified as a high-quality specialty coffee farm. All coffee is hand-picked and then transported to the organization's mill (approximately 11 kilometers), where the husking process and sorting by bean weight and size take place. For this honey-processed coffee, the coffee beans are taken to the drying beds with their full outer membrane. They are dried for 12-15 days depending on the weather, with periodic turning. Helping farmers sell such crops in the specialty coffee market makes the organization proud to assist in instilling a spirit in young people to return to coffee farming.
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