We are cousins, and both of us are 4th generation coffee farmers. Carlos started a wet mill years ago (he is a bit older), whereas Hidardo is the driving force behind Cafesmo.
Both of us are hard workers and we strive to diversify our income, because betting exclusively on coffee cultivation is too risky. This is why Carlos uses some of his land to herd cows, while Hidardo and his girlfriend started a coffeeshop a few years ago.
Nevertheless, in our hearts of hearts, we are coffee farmers, and growing coffee is what we love to do more than anything. Individually, we focus on processes for micro-lots. Hidardo has a knack for natural lots, while Carlos often prefers to prepare anaerobic lots.
But we work together every day, and always put part of our harvest together. This allows us to mix two varieties and offer bigger volumes for washed lots, which roasters often like for their blends, their espressos.
And because we always mix the same two varieties and use the same processes for drying, for preparation, we can make sure that our coffees are consistent and of high quality.
Click to see Hidardo' video.
