Beginning of the Harvest
The harvest season has begun, We welcomed 50 pickers who traveled from Guatemala, bringing with them stories, traditions, and the energy of those who know that harvesting is more than just a job. The farm was filled with laughter, songs, and conversations that strengthened the community, showing that coffee also unites hearts. At the same time, all our farms are entering an advanced stage of ripening, so we are actively seeking more harvesters, with a minimum target of 200 people by January, to ensure that all cherries harvested can be picked at their optimum time.
The ripening cycle occurred later than usual due to constant rains at the end of November, and it was not until early December that the sun allowed the coffee to ripen strongly. This caused some of the overripe fruit to fall, but it also opened a new ripening phase that is now in full swing. Approximately 20 days ago, we began harvesting with 12–15% ripeness on the farms, and we are now working with 45% overall ripeness, which ensures a more stable flow of coffee in the coming weeks. The tastings we have conducted confirm that the quality has improved significantly, and we expect it to continue to rise even further as the harvest progresses.
Where Innovation and Quality Meet
At Finca Terrerito, we have developed a specialized bioreactor for coffee fermentation, designed to ensure precision and consistency in every batch. This system allows us to monitor critical variables such as pressure, pH, and parts per million, guaranteeing full control over the fermentation process. Every step is carefully supervised to preserve quality and enhance the sensory attributes of the beans before drying on solar patios. After approximately 96 hours of fermentation, the coffee is transferred to African beds to complete its drying process. With this technology, we demonstrate that science and tradition can work together to produce exceptional coffees.
Maintenance of the Main Road
If you recall from the October blog, we met with IHCAFE, the local municipality, and community leaders to present improvement proposals and seek technical support. After that we went to work and we were able to raise $12,500. Thank you to the many supporters that made this happen. Access to the farm had deteriorated, making it difficult and risky for vehicles and people to pass. Comprehensive maintenance was carried out on the main road, repairing potholes, leveling the surface, and ensuring it remained passable even during the rainy season. Today, the road flows safely and quickly, facilitating the arrival of visitors, the transport of coffee, and the connection with the community. The renewed road stands as a symbol of progress and commitment to collective well-being.
Marine Transport Challenges: Strengthening Our Global Logistics Partnerships
During our last harvest, we faced serious delays/challenges with our shipping partner, Maersk, one of the world’s largest ocean freight companies.
To prevent this from happening again, and build a better working relationship, we proactively requested a meeting with Maersk and drove five hours to present one clear objective: leave no containers behind! The discussions were productive, and Maersk provided insights into the global shipping constraints affecting all exporters.
Both teams now feel more aligned and prepared for the 2026 shipping season, and Maersk even invited us to participate in a live logistics training seminar an opportunity we gladly accepted (another 5 hour road trip, each way).
Though we are a very small customer, we’ve strengthened our relationship with Maersk in ways that will directly benefit our roasters by improving reliability and reducing delays. Our commitment remains the same: professionalism, transparency, and constant improvement to deliver your coffee on time, every time!
End of the School Year
Classrooms closed their academic cycle with students who faced challenges, gained knowledge, and nurtured dreams yet to be fulfilled. The atmosphere was charged with nostalgia and excitement. Closing activities were accompanied and celebrated with small acts that recognized their effort. The school community concluded with pride, sowing motivation for the coming year. Students said goodbye with the certainty that each step brings them closer to a brighter future. Currently our school goes to 6th grade. We are actively raising funds to hire a 7th grade teacher. Combining salaries and school supplies we are looking to raise $16,000 per year, an investment that not only guarantees school continuity but also prevents dropouts and opens up the possibility of training young people to be leaders and agents of change in their own community.
The challenge we face is clear: without the opening of a 7th grade in our community, 70% of children who finish 6th grade drop out of school and are forced to work or stay at home, since continuing in Corquín involves a 90-minute walk every day and costs that most families cannot afford.
School Graduation
A group of students reached the milestone of completing their basic education, an achievement that in these rural communities means opening doors to new opportunities. A simple yet meaningful ceremony was organized, with inspiring speeches, music, and embraces that reflected the support of the entire community. The graduates received diplomas symbolizing effort and hope. Their radiant faces showed that education is the seed that blossoms into dreams of transformation.
This year we opened kindergarten and eight children took their first big step toward first grade: Anyeli Fabiola Melgar, Neylin Gómez, Nohemy Valentina Román, Erick Samir Mejía, Fernando José Mejía, Jesús García, and José Omar Flores. At the same time, the sixth-grade school proudly celebrated the graduation of four students who completed their basic education: Amy Cataleya Contreras, Dora Marcela Rivera, Lucero Michelle García, and María José Reyes. To see more of the event, click on the following link: https://www.instagram.com/p/DR0GTwfkiyr/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Visit from Producers of Different Areas of Belén
Producers from various communities arrived at Finca Terrerito to share experiences, bringing with them knowledge and challenges from the past harvest. Spaces for dialogue were created around sustainability, quality, and fair trade. Active listening and the exchange of innovative practices were encouraged. The gathering strengthened the producers’ network, generating collective learning and alliances for the future. The visit became a bridge that connects realities and multiplies possibilities.
Claire’s Blog About Her Experience at Finca Terrerito
Claire, wife of Brian, a member of our sales team and a passionate advocate for coffee and rural culture spent intense days at the farm, observing every detail with curious eyes and an open heart. She documented each moment in a blog filled with stories, photographs, and reflections that capture the essence of life at FincaT. She shared her experience with authenticity. Her publication became an open window to the world, showcasing the spirit of Finca Terrerito and connecting hearts with our mission. You can read more at this link: https://www.storiesandfilms.productions/projects/fincaterrerito
Want to see more?
Every story has its image, its face, its emotion. We invite you to visit our social media pages to see the photos, videos, and moments that make our coffee unique.
Instagram: https://www.instagram.com/fincaterrerito?igsh=eDV4MDh3Mmplb3N2
Facebook: https://www.facebook.com/share/18rYYCgoxz/?mibextid=wwXIfr
Pre-Harvest Coffee Planning:
Our ETA in USA for the 2025/2026 harvest in mid-January, 2026. If you’re interested in pre-booking or requesting pre-shipment samples, please reach out to directtrade@fincatcoffee.com. Planning early helps us allocate volumes and ensure timely delivery.