María Eugenia Rodríguez
FINCA BETANIA 2 STORY
Maria Eugenia was born into a family dedicated to coffee; from a young age, her parents taught her about coffee, one of the main crops on the farm. She loves working with coffee alongside her son and siblings, who also have their own production. The farm originally belonged to her parents and is named Betania—a name chosen by the previous owners who were very religious, and Betania means the house of God. Maria Eugenia has been in coffee since 1992, and in 2015, she ventured into producing high-quality coffees. Being in specialty coffee has helped her, her siblings, and her mother achieve a better quality of life and continues growth. Through their journey in specialty coffee, she and her siblings have acquired a vast amount of knowledge and made changes to the process and the farm to achieve the quality they have today. Maria Eugenia feels special to be living and to have a farm in such an environmentally rich area, Palestina, that has given her and her family so much. When she and her siblings are not gathered for family time or working on the farms, they like to share their knowledge with other coffee producers in the area.
At Betania, the process starts with the picking of ripe cherries, which are then floated at the wet mill on the farm to remove the defective ones. Then, the cherries are pulped, and the beans are fermented in plastic cans, air-sealed, for a period of 50 hours. Afterward, the coffee is washed and taken to the covered drying area, where it will take from 15 to 20 days to reach its ideal level of humidity.