Pedro Antonio Caez

In the rural area of the municipality of Consaca, Pedro Caez lives on his farm, San Jose, with his wife, Maria Aura Laso. This farm was passed down to him by his father, who, from a young age, instilled in Pedro a passion for coffee and taught him everything he knew. In a sense, he has been involved with coffee since a young age, dating back to 1983. Later in life, with his own production, he made the decision around 2013 to start producing quality coffee for the specialty market. This decision was driven by the better prices offered and the recognition he could achieve. Additionally, coffee has been a staple in Consaca for many years, and its cultivation has increased over the last decade. On his farm, he employs workers to assist with the harvest while he manages the processing with the help of his children. For him, what makes his farm special is the effort and dedication he puts into it, which füls him with pride regarding the quality he has been able to achieve. His biggest challenge on the farm is renewing the trees and improving the road for easier access to transport the coffee to town.

Pedro’s coffee production process begins with hand-picking ripe cherries, which are then transported to the wet mili on his farm. There, the cherries are depulped and left to ferment for a period of 24 hours. Afterwards, the coffee is washed and transferred to drying beds, where it will take approximately 15 days to reach its ideal humidity level.