Faber Emir Ninco


Everyone in Faber’s family has been coffee producers. Faber comes from a traditional coffee-growing family in Colombia, and ever since he was a child, he wanted to become a producer. When he was old enough and had saved enough money, 25 years ago, he decided to purchase a piece of land in Santa Maria, Huila, and started producing coffee on his own. Since then, Finca Costa Rica has become Faber’s and his family’s home and their only source of income. This place is what provides the Ninco family with everything they have, and for this reason, they work hard to keep their home beautiful and sustainable and invest in the infrastructure to produce better coffee. “I receive better incomes by producing specialty coffee, and this has helped me and my family have a better life and become better coffee producers every day,” says Faber.

Faber works on Finca Costa Rica with his wife, Andrea, forming a beautiful team. Andrea is responsible for providing food for the workers and taking care of the drying process, constantly moving the parchment and ensuring the coffee reaches its ideal levels of humidity. As a couple and a family, they work together to achieve their goals, striving to improve their quality and continue being amazing coffee growers and role models for other farmers in the region. Faber has a message for all the consumers of his coffee, “You are drinking something produced and made with the tremendous effort of an entire family, and I genuinely hope you can continue enjoying this coffee for many more years to come.”

Faber’s coffee process begins with a selective manual picking of the ripe cherries, always avoiding any green cherries which can affect the quality. Afterward, the cherries are taken to the wet mill at the farm, where they are left to ferment for 24 to 30 hours in plastic containers before being pulped. For the next step, the coffee is fermented for 60 to 80 hours in closed plastic containers. When finished, the coffee is washed only once, leaving some of the mucilage adhered to the coffee bean. The coffee is then taken to the drying area, where it will take from 10 to 15 days to be ready. Afterward, Faber stores the coffee inside GrainPro bags within jute bags in a space at the farm over pallets for it to stabilize for 10 to 15 days.

Farm Varieties
Total Farm Area

11 Hectares

Area in Coffee

3 Hectares




Santa María




2,035 MASL

Technical info

First semester: April – August.
Second semester: September – December.

Processing Method



Native trees like guamos and eucalyptus.

Drying Method

Canopy or solar tent or roof for 20 days.