Meet,

Marco & Maricela Oviedo

FARM(S): Finca Sircof

MILL: Finca Sircof

REGION: Grecia, Costa Rica

COFFEE PRODUCTION: 20 Hectares

YEARS FARMING: Two generations

PROCESSING METHOD(S): Red Honey, Washed

VARIETIES: Catuai, Caturra, Villa Sarchi, Geisha and San Roque

 

 

HIS STORY

Risking all of their savings, Marco Oviedo faced a terrifying truth. His family coffee farm could not survive if they continued to operate as they had for the prior two generations.

Marcos and his wife decided to build a micro mill. With more control of the processing and production chain, they can yield the best possible quality. Marcos found a way to improve their production and cupping scores so they could sell coffee at a fair price and save the family farm.

ON THE MAP

Surrounded by San Jose, Heredia and Alajuela, the Central Valley has well defined rainy and dry seasons. The area produces a balanced cup with hints of chocolate and fruit flavors and the subtle smell of honey.

THE FARM

This high-altitude coffee is graced by the gentle weather of the Central Valley coffee zone. Local farmers care for their land and a diversity of crops surrounding Sircof. Many of these farms border protected forest areas, providing a positive co-existence between sustainable farming and a prospering environment. Sircof specialty coffee starts with a careful collection of the ripe Arabica beans, immediately processed in the artisan wet mill right on their farm.

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