About This Coffee
Sebastian Mejia comes from a coffee-growing family with deep roots in conventional coffee production. But after years of low coffee prices, his family made the difficult decision to sell their farms and shift into dairy cattle production. Financial challenges eventually led them to sell that land and livestock as well, opening the door to a new beginning in La Peña, Santa Barbara.
There, Sebastian and his family invested in what is now Finca Gonzalo, a 2.8-hectare farm sitting at 1,530 meters above sea level. Drawing on the experience of relatives and neighboring producers who had already moved into specialty coffee, Sebastian began focusing on higher-quality production with a long-term vision for the farm.
Today, Parainema is the primary variety grown at Finca Gonzalo, with young Geisha plants gradually being introduced. About half of the farm is maintained under controlled shade, and Sebastian also grows avocados, bananas, and blackberries alongside the coffee. He uses poultry manure and coffee pulp as part of his fertilization program, supplementing with locally blended inputs based on the needs of the area.
This lot is processed using the natural method, where ripe coffee cherries are dried whole before the dried fruit is removed from the seed. That extended contact with the fruit tends to build more sweetness, body, and concentrated fruit character in the cup, and we see that clearly here. We taste a combination of flavors that gives the coffee both brightness and depth. The pomelo brings a citrusy lift, while the poached pear and vanilla add softer sweetness and roundness. The maraschino cherry note gives the cup a more concentrated, candied fruit character that feels especially connected to the natural process.
Like many producers in the region, Sebastian faces ongoing challenges on the farm. Labor is increasingly difficult to find as many younger people leave the area for opportunities in the United States. Coffee rust and other diseases remain a constant concern, and poor road conditions make accessing the property especially difficult.
Despite those challenges, Sebastian is focused on continuing to build Finca Gonzalo for the future. His plans include constructing a wet mill, improving road access to the farm, building a home on the property, purchasing additional land for coffee production, and developing a reliable water source for the farm.
What makes Sebastian’s story especially compelling is that coffee represents a return for his family. After stepping away from coffee once before, they’ve come back to it with a renewed focus on quality, sustainability, and building something that can continue to grow for years to come. We look forward to building upon this relationship for many years ahead.
