Here's what Falcon Speciality the importers of this coffee have to say about it.
The way the farms are structured has resulted in a of number of microclimates that require micro management, adapting processes for each slope and orientation. Winds are strong in the area (the region’s coffee was decimated by the 2015 hurricane Nate), so they have had to find solutions to decrease its impact on the coffee plants.
Before 2019, Max and his family used to deliver their cherries to a neighbouring mill, but in 2020 they decided to process part of their harvest themselves (most of it is processed as honeys), installing a small mill and a greenhouse. The processing plant, as well as the lowest part of the farm, is located at 1680 masl. During the harvest, 30 pickers extra are hired.
Production since 2017 has been low, with the farms being hit by distinct climate challenges. Harvests used to be 600-700 fanegas (1 fanega = 250kg of cherries), but since 2017 they have been around 300 fanegas, with a very small middle-harvest volume (this volume is the most important for the producers as it is usually the best quality coffee).
Despite the presence of crop disease and pests, Max doesn’t want to spray trees with chemicals, preferring to fight coffee rust with more natural methods, including a good fertilization plan and resistant varieties. He doesn’t use herbicides, and weeds are controlled with mulching.
The honeys and semi-washed lots rest in bags for a few hours before they are transferred to African (raised) beds. Yellow honeys are moved every hour, darker honeys less regularly. It takes 12 days to dry the honey lots. They also produce a few natural lots.
This lot Max calls ‘Special Black Honey’ and Falcon buys it each year. To the freshly semi-pulped honey, Max adds ‘juice’ from a natural lot that was processed just before the honey. When that other natural lot is processed, the cherries are placed in a bag and the bag is hung so the juice coming out of the drying cherries will pour into a container. This juice is collected and added to the black honey to intensify the flavours. It’s a great way to use bi-products from other processes that would otherwise be discarded.
The family also has cattle in San Carlos (50 animals) and they share their time between the two production sites, but Max prefers the coffee and dedicates most of his time to it. He is involved in the specialty and barista scene in San José, and has developed many ideas to innovate processes and improve quality at the mill. He is looking for stable and durable relationships with a few clients rather than selling his coffee more widely.
