Navigating Finca El Barranco with Salvador Ventura

In our first ever origin trip, we experienced the complexities of harvesting coffee and grew a new appreciation for the value of the farmer. We spent time on Salvador Venturas’ four acre lot known as Finca El Barranco and discovered just how difficult it is to harvest coffee on a steep mountainside. Salvador was an older gentleman, yet he walked up the steep mountain with ease. It was clear that his fitness was tied to his vocation as he explained to us that as they pick coffee cherries, they have to navigate up and down the mountainside carrying bags hoisted on their shoulders that could weigh 100+ pounds. The benefit of our partnership with Salvador is that we see and recognize the work he puts in to harvest coffee and we want to pay him a premium for these efforts. 

As we descended from Salvador’s farm, he decided to make one more ascension to a lone fruit tree that produced oranges. Some of the group decided to relax while a few reluctant, but strong willed, Bridge City team members and Niki from Bext 360 ventured on not to be outlasted by Propaganda, founder of Terraform Cold Brew, who scaled the terrain with ease. We made it up the steep incline and Salvador immediately climbed up the tree to pick some fruit for all of us to enjoy. Prop decided to be Salvador’s helper, catching falling fruit, and tossing them to the group for all to enjoy. In that moment was a spark of collaboration in the breaking of bread, actually fruit. 

Partnership with Catracha Coffee & Processing Details

In the past, Salvador has sold his coffee to a local middleman, but recently started work with Catracha Coffee. His partnership with Catracha gives us the faith that Salvador is committed to making improvements on his farm, getting the education he needs to increase the quality of his coffee each year. And we see his commitment to a better future for his family. 

Catracha has helped Salvador to improve farm management practices using lime to control the pH of the soil, fertilizing with organic compost, and spraying organic fungicides to control levels of leaf rust . These actions have improved the health of his farm and the quality of his coffee production. Additionally, Salvador has also learned to process his coffee using his own micro-mill so that he can depulp, ferment, wash and dry his coffee before delivering it to Catracha. After harvesting, selected ripe cherries are macerated overnight overnight and depulped the next day, then fermented in a cement tank for 24 hours, washed and placed on raised beds to dry over a 15-day period.