Vicente Diaz decided to start farming specialty coffee about 5 years ago. He was basically starting out on his own again despite farming coffee for years prior to this. Most of his family and other members of the community were farming commercial grade coffee. Vicente says "I remember starting out on my own, mainly because I saw my relatives producing commercial-quality coffee. I knew I wanted to do things differently, and I am very proud that I succeeded."
Vicente grows several varieties of coffee. This month we're featuring the Pacamara. If you've never had a Pacamara before, it's known for it's large bean size and it's exceptional flavor profile. He also grows Pacas and about 10% of his farm is dedicated to Gesha.
Vicente focuses on picking only the ripest coffees available. He hires members of the community to come harvest coffee on his 8.5 acres of land. Unlike so many farmers these days, he's not using long fermentation times or special processing methods. Vicente finds that he gets good results with shorter fermentation and a washed coffee. We tend to agree with his assessment.
Our favorite way to brew this coffee is in a V60 pour over. Here's our recipe: