Finca La Estancia
"Behind this café is the work of many hands. From the harvesting of ripe fruit, two to three cuts per harvest for good quality in the wet mill. There is a great effort and commitment on our part so that the final consumer can enjoy an excellent cup of coffee".
-Marco Antonio Cadena, Owner
The family farm "La Estancia" started in the fifties, Marco Antonio is now a member of the fourth generation of the family dedicated to coffee. Marco Antonio began his involvement by implementing major changes with a focus on environmental responsibility and social commitment.
During harvest time at "La Estancia" Farm, from January to March, Marco receives 50 workers truly committed to the objective of obtaining the best coffee in the region. During these months, the workers live on the Farm and receive food and a place to sleep. In addition, the workers are paid more than the average for the region, which acts as an incentive for them to meet quality standards and at the same time fulfill the social commitment between the employer and the workers.
The production of specialty coffee at "La Estancia" farm is constantly monitored in all its processes. Marco pays special attention to the cutting and harvesting of ripe cherries. To this end, a teaching-learning process has had to be carried out by the workers of the Farm, emphasizing quality and not quantity.
As one of the ecological actions, the cherry peel is reused at the Farm as compost for the coffee plants or sent to the surrounding farms as cattle feed.
Marco Cadena plans to develop social security programs for its workers, carry out an improvement in the facilities, continue training to perfect its processes and add organic coffee production.
Finca La Estancia
Farm Size: 40 Hectares
National Clients: Distribution in coffee shops and retail businesses
International Clients: South Korea, U.S., Germany
Awards / Contests:
Cup of Excellence 2012, National finalist
Orange, Red Wine
*MASL meters above sea level