Finca La Idolia

Finca La Idolia, a beautiful but remote farm in Santa Rosa, is owned by Fernando Díaz. The farm is only accessible by four-wheel-drive vehicles and is surrounded by forest and an impressive array of trees for shade and timber included pine, cedar, and assorted local varieties. The farm includes a spring which is the only source of water. This water is used on La Idolia and at the processing facility located at Santa Ana farm, one of the other three farms that forms the family estate. Cherry from the day’s picking is delivered to Santa Ana and rested in tanks for 14 hours before being pulped and sent onwards to the fermentation tanks. The parchment-covered coffee is held in fermentation for approximately 48 hours and then washed and taken to the patios to dry. Drying can take up to three weeks, initially on the patios, then into polytunnels for up to two weeks of consistent temperature before returned to the patios to stabilise humidity levels. All water used in the coffee processing is cleaned through a series of sedimentation tanks before being returned to the land. The coffee then leaves the farm to go to the dry mill for final preparation, selection, and export.