Norica and her husband Gary grew up in the highlands of Combapata, where coffee is more than a crop — it's a way of life. But it was the birth of their son, Neydan, that sparked a deeper purpose. They began focusing on specialty coffee, hoping to create more stability and a better future for their family.
In 2019, they planted high-quality varieties like Gesha and Bourbon. The first harvest was tough; the quality wasn’t there, and the results were disappointing. But instead of stepping back, they leaned in. They introduced anaerobic fermentation to their process, and everything changed. Quality improved, and so did their confidence.
Their farm sits in a unique pocket of land, bordered by untouched forest and shaped by a cool, steady microclimate. It’s an ideal setting for producing expressive, high-quality coffees, particularly through washed and anaerobic methods. Today, their work is a reflection of persistence, progress, and pride in every cup.
This coffee is a staff favourite; displaying a brilliant array of juicy and bright flavours. Definitely a crowd pleaser!
