Las Trojas

Ever Mendoza

Small-scale producer

Rodrigo is a second-generation coffee producer who lives on the farm with his parents and brothers. The region where they live was once known for using a specific type of barn called a Troja to store maize kernels. Although these barns are no longer in use, the area is still called Las Trojas today. Rodrigo has been working on the farm with his family for several years, and their coffee production was originally rooted in cultural tradition, with little focus on quality. This changed three years ago when Rodrigo’s brother joined the youth cooperative VICAFE, where he learned about the coffee industry. With this new knowledge, the family was able to improve the quality of their coffee. Only ripe cherries are picked and pulped on the same day. After depulping, the coffee undergoes dry fermentation in concrete tanks for about 24 hours, depending on the weather. After fermentation, it is rested for 12 hours. Drying takes place partly on a patio and in a greenhouse for about 6 hours per day. The drying process takes between 6 to 8 days, with the coffee being turned every hour. The producer shares: “As a family that depends on coffee production, we are happy to share part of what we do. Being farmers means facing difficult challenges such as rising production costs, labor shortages, and the greater challenge of inspiring the next generation to continue growing coffee. We believe it’s important to pass on our passion for the countryside, which is why we’re working to make this profession both profitable and attractive for future generations.”