When I tried to go up to the Monte Copey Finca Beneficio on Monte Copey during the rainy season I took one look at the steep and narrow path, gave up and had lunch at La Catarata before going to the more accessible coffee shop.
The story of Monte Copey Coffee began 17 years ago when Enrique Navarro Sr. purchased his first Finca after working for CoopeTarrazzu for some years. The purchase was followed by further acquisitions.
Together with Enrique Navarro Jr., the growth has continued with the building of a fully equipped beneficio and more recently of roasting facilities.
All the farms are at an altitude of 1900 m or more so harvest will begin in January. Production is around 500 fanegas per year, Catuai and Catura. Processing is both washed and natural but more natural since this in brings out the specific qualities of the high altitude beans.
I much appreciated the chance to see and experience the first harvest of Geisha cherries pulped for honey fermentation on the raised drying beds and to try an excellent medium roast of this trial run. More news will follow in February when harvest is in pro
This is part of an ongoing series exploring coffee fincas and their approaches to production, innovation, and sustainability in the face of changing times