Meet Herminio. Coffee has been part of his life since he was a child, following his father’s footsteps through the fields. Twenty years ago, he inherited El Capintero, the farm that is named after the woodpeckers darting between the shade trees.
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Herminio is a bit of a legend. Today, he runs the 3.3 hectares with a mix of hard graft, expertise and love for his young family. But he doesn’t stop there. He teaches the next generation about farming, ecology and the environment, passing on his knowledge, expertise and spirit. Herminio loves working in coffee and is clearly an expert in his field.
When the coffee cherries ripen, they’re picked and pulped the same day and then fermented for 48 hours in cement tanks, a careful process that brings clarity and balance to this exceptional espresso.
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