When she returned, Maria needed to invest heavily in the plantation, with new pruning, plants, fertilization and shade management. Having rescued the future of the farm, she grew more and more interested in her heritage as a coffee cultivator. Every week, Maria Jobita drives down to the Finca El Hato wet mill – located about an hour away – to deliver her ripe cherries, as she doesn’t own a wet mill herself. At Finca El Hato the cherries are de-pulped, fermented for 18 hours and subsequently sundried on cement patios for 6 – 8 days.
Finca El Hato has rebuilt an abandoned school next-door to the farm, which has provided education for children aged 5 – 18 for almost ten years now. Today it facilitates over 400 pupils – mainly children of coffee workers, but also other children from the region.
It is thanks to your taste for rare specialty coffee that farmers like Maria Jobita can make a significant increase on their ordinary earnings, which enables them to develop their land further.