Colombia El Recreo Anaerobic Natural Gesha

Jose Espinoza, the heart of Finca El Recreo, was born on the farm but left to work with cattle in his youth. Returning years later to inherit the farm, he chose coffee as his future. In 2016, with his wife, he planted their first coffee trees.

Now, Jose lives on the farm with his wife, two sons, grandchildren, and extended family. They form a close-knit community. Looking forward, Jose plans to buy coffee cherries from neighboring farmers and expand their dry mill.
 

Inspired by one of his sons, Jose sought advice from Yonatan Gonzales at Cuatro Vientos on alternative coffee processing methods. Learning from Yonatan, they began producing natural and anaerobically processed coffees by June 2020, now making up 80% of their harvest.
 

To ensure high-quality naturals, they expanded their drying capacity with solar drying modules. This method fetches better prices and uses less water, making it eco-friendly. Handpicked ripe, red cherries undergo a 40-hour anaerobic fermentation before drying on elevated tables for 20 to 21 days.
 

Finca El Recreo, in the Huila region of Colombia, benefits from fertile volcanic soil and abundant water sources like the Magdalena River. This region, combined with the Espinoza family's dedication, gives their coffee a unique character.
 

Enjoy this fruity and juicy coffee from the Espinoza family, brought to you by Society Coffee Roasters & Sucafina.