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Finca Liquidámbar was set up by a pioneering group of individuals (most of whom work for Cocafelol cooperative) passionate about organic coffee production. The farm employs 18 members of staff and 12 more in the harvest. Until recently, this was spread across 28 hectares of production, but this has now grown into 45 acres with coffee trees following a programme of new planting, with the remaining 15 hectares under their ownership remaining dedicated forest. During harvest when the coffee is at its optimum ripeness, cherry is collected manually by men and women, careful to collect only the ripe fruits. Then it is transported to the beneficio of one of the owners, to be pulped. It is then brought to a drying area for a controlled sun drying on African beds, where it is moved every thirty minutes to preserve the quality for 12 -15 days until the coffee reaches 12% humidity.
Black Tea, Butterscotch, Chocolate