Farm: Finca La Fortaleza
Region: Santa Barbara
Mill: Beneficio San Vincente
Process: Washed w/ 18 hr dry fermentation in bags
Varietal: Pacas
Altitude: 1650 masl
 
When Anibal was very young, he had his first experience with coffee. In 1999 he worked as a labourer, carrying out fertilization and weed and pest control on a very big farm. During these years working on this farm, he learned everything about the agronomical management and taking care of coffee trees. After a few years, in 2002, he started working at Beneficio San Vicente. Here, he has learned everything about processing coffee and the post-harvest processes.
 
In 2015, he decided it was time for him to put into practice everything that he had learned in these previous experiences. That year, he bought the terrain where his farm is located and that same year he planted his first coffee trees. He named the farm La Fortaleza, or strength in English because he wanted to always remember that to produce coffee you need to be strong and never give up despite the challenges. Since he purchased the land, he did it with the vision of producing specialty coffee. He was looking for another source of income and he knew that specialty coffee was a chance to provide a better quality of life to his family. He is proud that his farm been able to produce excellent quality coffees and he plans to make the best out of it. One of the main challenges on his farm is climatic changes, which generate pest and diseases however he has been applying his knowledge to control them and improve what he does every day.