Duver Rojas Quintero
PARTNER’S NAME: RUBY TRUJILLO VALENCIA
FINCA LAS DELICIAS STORY
Duver Rojas has been involved with coffee since he was seven years old. He is the second generation of coffee producers in the Rojas Family, as his parents used to grow coffee. Duver inherited Finca Las Delicias from his father, and since then, he has had a fantastic experience learning and producing coffee. His main objective is to continue with his parents’ legacy, and he always applies traditional practices on his farm, taking care of the soil, water sources, and nature. He has implemented shade for his coffee trees, providing organic material for his plantation and helping him avoid using chemical products.
In 2007, Duver decided to try a new project on his farm: to start producing specialty coffee. He knew that his farm and land had very high potential to produce these types of coffees, and he wanted to learn more, receive training, experiment with new processes, and strive for better quality. Since then, Duver has been receiving training from Caravela, learning about producing specialty coffee, and he says he never gets tired of learning. Today, he works together with his family to improve the quality of their coffee. He believes his farm is blessed by God, and that is his motivation to wake up every day: to produce some of the best coffee in Gigante, Huila.
For his process, Duver starts with good and selective cherry picking with the pickers he hires. The cherries are then taken to the wet mill at the farm, where they are first placed in plastic containers, sealed, and left there for a period of 24 hours to ferment. When ready, the cherries are pulped without water and placed again in the same plastic containers, air-sealed for a second fermentation between 40 to 60 hours. Following this, the coffee is washed and taken to some covered raised beds for a first stage of drying in shade from 3 to 5 days. Afterwards, the coffee is taken to an upper covered deck where it will be for around 10 days, and for the final part, the coffee is moved to another covered bed, which is warmer, until it reaches its ideal point.