Los Cipreses, Geisha

Max Salazar Rodriguez is the dedicated and passionate owner of Finca La Isabela. His coffee farm boasts a rich history of more than 50 years of coffee cultivation, with Max and his team representing the third generation of coffee producers in his family. For the last seven years, Max has embraced the responsibility of managing the farm's operations and has been instrumental in processing its distinctive coffee lots. Finca La Isabela exports a total volume of 60 quintals of coffee, an exceptional yield produced from just 10 hectares of land. The farm employs three full-time workers and occasionally hires additional labour as needed. The farm's average annual yield stands impressively at 500 fanegas.

The cultivation of coffee at Finca La Isabela is a meticulous process. It begins with seedbed preparation, managing shade trees - a mix of native and fruit-bearing trees are gradually being included in the renewal plots - and involves a combination of organic and chemical fertilisers. Harvesting is performed during the dry season, enabling optimal ripening and meticulous selection of the coffee cherries.

Processing at the farm is varied, with honey-processed lots undergoing 24 to 48 hours of oxidation, depending on the desired colour. The first three days see the coffee turned twice, with the frequency increasing until the 30th day, typically when the honey process is at its peak. Washed coffee undergoes 24 hours of oxidation before depulping, where it's then held in containers and the pH carefully maintained until it reaches 4. Following a clean water wash, the beans are sun-dried on raised beds for approximately 25 days.  Anaerobic processes, applied to washed, honey, and natural lots, begin with 24 hours of fruit oxidation, washing and disinfecting. The coffee is then transferred to a bioreactor, mixed with a batch of microorganisms that naturally occur in the lot, and held there for 72 hours at temperatures between 25℃ and 35℃. After this period, the beans are moved to clean, raised beds for drying over more than 28 days. Post-processing, the coffee is stored in a warehouse at temperatures of 20℃ to 25℃ for about 30 days. Following hulling, the coffee is returned to the warehouse for another month prior to export.

The efforts of Finca La Isabela extend beyond coffee production. Since 2020, they have actively participated in the Blue Ecological Flag process, a voluntary initiative recognising organisations for their commitment to environmental and public health care. The farm was awarded the three-star Agricultural Blue Ecological Flag in both 2021 and 2022, with ambitions of obtaining the same accolade in 2023.

Climate change represents the most significant challenge to Finca La Isabela's coffee production. Unpredictable weather patterns, increased disease prevalence, and inflated production costs have resulted from altered rainfall patterns and higher temperatures. Despite these obstacles, the farm plans to invest in technological advancements that streamline production, improve drying processes, and reduce electricity consumption. While the focus of Finca La Isabela remains on coffee production, Max and his team remain committed to working harmoniously with nature. They continually strive to innovate and offer a diverse range of flavours in their coffee. Their passion for coffee and commitment to the environment is the cornerstone of their ethos, echoed in every cup of coffee produced at Finca La Isabela. NENA, a Geisha variety, is named in honour of a woman who previously owned the land over 15 years ago.