Horta Santos grew up at Finca El Bambú, a small farm shaped by her parents’ years of hands-on work and quiet persistence. Today, she carries that legacy forward through coffee, working the land alongside her partner and a small team of local workers during harvest.
“This farm holds everything my parents worked for,” Horta says. “Knowing their final years were spent here pushes me to produce coffee with real care and intention, and to build something I can one day pass on to my children.”
Perched high above the Pacific Coast and looking out toward Puerto Escondido, Finca El Bambú is cooled by ocean air that drifts up through the trees. The coffee is washed and fermented for 24 hours, a process Horta has refined to highlight clarity and brightness in the cup. The result is a lively, citrus-driven profile, with notes of grapefruit, green apple, and lemon zest.
Two years ago, Horta began focusing on specialty coffee in search of better quality and fairer prices. That search led her to Caravela. “They’re there all year, not just at harvest,” she says. “With support from the PECA educator, we’ve improved our infrastructure and sharpened the quality of our coffee.”
