Miguel Arturo Céspedes
PARTNER’S NAME: LUCELIDA VANEGAS
FINCA BUENA VISTA STORY
In the mountains of the central Cordillera of Colombia, nestled in the department of Huila, lies a municipality called Santa Maria. In this picturesque landscape, Miguel Arturo and his wife, Lucelida, reside on their farm Buena Vista, which translates to “Good View” in English. The farm already had this name when Miguel purchased it, owing to its breathtaking views from the hilltop. Miguel has been immersed in the world of coffee since the day he was born, as his parents are coffee farmers who also owned a farm in Santa Maria. From a young age, he traversed through coffee trees and absorbed knowledge about every aspect of coffee cultivation from his parents. With his own farm and coffee production, he ventured into specialty coffee driven by the higher prices offered for quality beans. This coincided with Caravela’s entry into the area in around 2017, and the favorable prices have allowed him to support his family. Since then, he has expanded his drying space and upgraded his pulping machine to enhance the quality of his coffee. Miguel is dedicated to giving his best effort, as he takes pride in the profiles he can achieve with his coffee and the qualities it possesses. The entire family contributes to the coffee production on the farm, with each member playing their part. Miguel feels a sense of accomplishment in what he has achieved with his farm and coffee, providing for his family, enjoying a quality lifestyle, and even purchasing a car. Currently, his biggest challenge is maintaining productivity and ensuring the health and proper fertilization of his coffee trees. He aims to continue contributing to the community by providing employment opportunities for 10 individuals.
Miguel initiates the coffee processing with meticulous picking of ripe cherries, which are then transported to the wet mill through a tube system that leads to the reception container. The cherries are left in the container for an in-cherry fermentation period of 24 hours. Afterward, they are pulped and undergo a fermentation period of 24 hours or more, followed by three rounds of washing to remove any defects and clean the mucilage. Once this process is complete, the coffee is moved to drying beds, where it typically takes an average of 21 days to dry and reach readiness. The dried coffee is then sieved to eliminate impurities, ensuring that only the finest coffee is selected for delivery to the purchasing station.