Harvest in progress Archives - Arango Specialty Coffee

16 | El Plan

Producer Patricia Benitez	Description TBA
Process Washed, sun-dried	Varietals Colombia, castillo
Region Nariño	Elevation 1,750 meters
Position At origin ETA August, 2022	Warehouse Continental Terminals, New Jersey

Coffee has always been a way of life for Patricia. She and her siblings grew up on her father’s farm, helping with the day to day activities. After he passed away, Patricia inherited a portion of his farm where she started El Plan twelve years ago.

Coming full circle, she now provides for her family with coffee production. However, current coffee prices make production at a profit difficult. Patricia sees an opportunity in our business model to make coffee production sustainable. With deep roots in the industry, she wants to see farmers succeed.

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14 | Bellavista

Harvest in progress

Producer Albeiro Solarte	Description TBA
Process Washed, sun-dried	Varietals Colombia, Castillo
Region Nariño	Elevation 1,850 meters
Position At origin ETA August, 2022	Warehouse Continental Terminals, New Jersey

Albeiro and his nine siblings grew up at Finca Bellavista. He and four of his brothers still live at the farm today, caring for both the coffee and their aging parents. They have fond childhood memories and learned everything they know about coffee from their now 96 year old father.

While Albeiro takes pride in growing excellent coffee, providing his parent’s with a comfortable lifestyle in their golden years is the ultimate reward for his hard work. He sees potential in our business model and hopes that this move towards sustainability will allow him to grow old at Finca Bellavista as well.

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06 | El Placer

Harvest in progress

Producer Ruberto Martinez	Description TBA
Process Washed, sun-dried	Varietals Colombia, castillo
Region Nariño	Elevation 1,800 meters
Position At origin ETA August, 2022	Warehouse Continental Terminals, New Jersey

As one of ten children, Tino was raised growing coffee alongside his siblings. He considers coffee farming a way of life, not just a job. It comes as no surprise that he is now continuing the tradition with his wife and three kids.

He believes that relationships are the key to making the coffee industry sustainable and is committed to investing the time and effort needed so the generations to come will prosper while continuing the tradition.

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13 | Las Gradas

Harvest in progress

Producer William Martinez	Description TBA
Process Washed	Varietals Castillo, Colombia
Region Nariño	Elevation 1,750 meters
Position At origin ETA August, 2022	Warehouse Continental New jersey

Growing up in the countryside, William worked at several coffee plantations. With the support of his father, he started planting his own coffee 15 years ago. Now he calls Las Gradas home along with his wife and two daughters. William has plenty of ambition and there are many upgrades he would like to make to his farm, starting with the addition of a wet mill. He currently uses one at a neighboring farm. The ability to earn a better price for his coffee has him hopeful that he can not only provide for his family but improve his farm as well.

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20 | El Aguacate

Harvest in progress

Producer Raul Bados	Description TBA
Process Washed	Varietals Colombia, Castillo
Region Nariño	Elevation 1,810 meters
Position At origin ETA August, 2022	Warehouse Continental, New Jersey

Raul has worked with coffee for 20 years and calls El Aguacate home with his wife, Mariela, and their two children. While he enjoys his life on the farm, he wants to give his kids an education- an opportunity he never had. Currently, his daughter Catherine, 21, is in college at the University of Nariño and Richard, 16, is in high school. While he would welcome either of them at the farm, he knows the younger generations are hesitant to pursue a career where the profit margins are so low or can even be negative.

For now, Raul works hard tending to his 4,500 trees of the colombia and castillo varieties. He is continually trying to improve quality and foster a profitable business. His short term focus is supporting his family and his long term goal is creating a profitable business so his children might continue the legacy.

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23 | Los Gigueros

Harvest in progress

Producer Isolina Quintero	Description TBA
Process Washed, sun-dried	Varietals Tabi, Castillo
Region Nariño	Elevation 1,750 meters
Position At origin ETA August, 2022	Warehouse Continental, New Jersey

Isolina and her husband Ruben have a large family. Their 10 children grew up learning about coffee production and the farm has always provided for the family. As they grow older, they have given each of their children a small piece of land to continue in the family business. They are hopeful that coffee will continue to provide for their family for generations to come.

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02 | El Porvenir

Harvest in progress

Producer Lucido Diaz	Description TBA
Process Washed	Varietals Pink bourbon
Region Nariño	Elevation 1,750 meters
Position At origin – ETA August, 2022	Warehouse Continental, New Jersey

Lucido grew up in Putumayo and has always worked as a farmer. Once he settled in La Union, Nariño, he started growing coffee. He considers this a lifetime commitment and prides himself in his work. He is a believer in transparency, and hopes that establishing a direct relationship with customers will simplify the supply chain and result in better prices for the farmers.

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94 | Pedregal – Bourbon

Harvest in progress

Producer Menardo Diaz	Description TBA
Process Washed, sun-dried	Varietals Pink bourbon
Region Nariño	Elevation 2,160 meters
Position At origin – ETA October, 2022	Warehouse Continental, New Jersey

Menardo lives with his wife Luz Marina and their adopted son Carlos at Pedregal. Originally working in the remote region of El Putumayo, Colombia, Menardo raised cattle and pigs. Through hard work, smart budgeting, and a credit from Banco Agrario he was able to purchase El Pedregal. The one hectare farm benefits from its location and high altitude, allowing Menardo to produce the Pink Bourbon variety coffee without the high risk of leaf rust.

As he becomes more experienced with coffee, Menardo is now very interested in learning how to improve processing practices in order to continually improve quality. Currently, he would like to improve his wet mill and his drying facilities. We are very excited to be working with him and hope to help him achieve all his goals.

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