Everyone in Faver’s family has been coffee producers. Hailing from a traditional coffee-growing family in Colombia, Faver dreamed of becoming a producer from a young age. When he was old enough and had saved enough money, he purchased a piece of land in Santa Maria, Huila, 25 years ago, and began producing coffee on his own. Since then, Finca Costa Rica has become both Faver and his family’s home and their sole source of income.
This land provides the Ninco family with everything they have, which drives them to maintain its beauty and sustainability and invest in infrastructure to improve coffee quality. “Producing specialty coffee has increased my income and helped my family enjoy a better life while continually improving as coffee producers,” Faver says.
Faver works on Finca Costa Rica with his wife, Andrea, forming a strong team. Andrea is responsible for feeding the workers and managing the drying process, ensuring that the parchment is constantly moved and the coffee reaches optimal humidity levels. Together, as a couple and family, they strive to improve their quality and set a positive example for other farmers in the region.
Faver has a message for coffee consumers: “You are enjoying coffee produced with the tremendous effort of an entire family, and I genuinely hope you continue to enjoy it for many more years.”
Faver’s coffee process starts with the selective manual picking of ripe cherries, avoiding any green cherries that could affect quality. The cherries are then taken to the farm’s wet mill, where they ferment for 24 to 30 hours in plastic containers before being pulped. Next, the coffee is fermented for an additional 60 to 80 hours in closed plastic containers. After fermentation, the coffee is washed only once, leaving some mucilage on the beans. It is then dried in the drying area for 10 to 15 days. Once dried, Faver stores the coffee in GrainPro bags within jute bags, placed on pallets in a dedicated space on the farm, to stabilize for another 10 to 15 days.
