Finca San Pedro
In the northern canton of Quito lies the small town of Pacto, where Cesar Andagoya owns and operates his farm, San Pedro, in the rural area. Here, he resides with his wife Rosa Elena and their two daughters. The farm takes its name from a nearby creek of the same name.
Cesar Andagoya with a warm smile and his harvest
Career shift
Prior to venturing into coffee, Cesar worked in the timber industry, but faced challenges that led to the loss of his job. During this period, he discovered neglected coffee trees belonging to his mother and decided to take charge of them. This marked the beginning of his coffee journey in 2018.
Initially, the coffee venture was tough due to low prices, posing financial difficulties. However, in 2018, Cesar shifted his focus to specialty coffee, a decision that proved fruitful for both him and the farm. Since then, he has managed to support his daughters’ education and has enhanced farm management practices in pursuit of higher quality.
One significant improvement was effectively managing shade, resulting in increased coffee production. Starting in coffee turned out to be a pivotal decision for Cesar. With his accumulated expertise, he now gives back to the community by educating younger generations on specialty coffee production.
Processing
Cesar begins the coffee production process by meticulously hand-picking only the ripest cherries, which are then transported to the wet mill on the farm. There, the cherries undergo flotation to remove defective ones that float. Following this, they are pulped and left to ferment in water for 24 hours. After fermentation, the beans are washed and transferred to covered raised beds, where they dry for 26 to 30 days until they reach the optimal moisture content.
