Omar Herrera Soto
About This Coffee
Lime, Cream, Peanut butter
As a coffee producer, I have been involved with the Gave project for ten years. My enduring passion for learning and perfecting the process has driven me to consistently strive for an exceptional cup of coffee. This journey begins with careful harvesting, ensuring we only collect the ripest cherries. Afterward, we allow the beans to ferment in their pulp for two days before peeling them and fermenting them for another 24 hours. Following two thorough washes, the beans are left in sacks for 12 hours and then transferred to a drying facility, where they remain for approximately a month. This lengthy process is due to the cooler climate of our region, situated 1,700 meters above sea level.
On our farm, El Divino Nino, nestled in the idyllic Campobello countryside, we cultivate Tabi, Colombia, and Caturro coffee varieties. During harvest season, we provide employment for various family members and locals alike.
Coffee and my farm have always been my lifeblood, helping me provide for my five children, each of whom have pursued their education. Some have even completed their studies and now express interest in following in my footsteps. My wife, my unwavering support, has been there with me every step of the way. Together, we continue to work hand in hand, nurturing our land and our love for coffee.