Colombia Faver Emir Ninco: Sample Coffee Roasters

Colombia
Faver Emir Ninco

Faver purchased a piece of land in Santa Maria, Huila, 25 years ago, and began producing coffee on his own. Since then, Finca Costa Rica has become his home and primary source of income. His coffee has notes of cola, cherry and blood orange.

Body Acidity

Roasted omni for filter and espresso

Everyone in Faver’s family has been coffee producers. Hailing from a traditional coffee-growing family in Colombia, Faver dreamed of becoming a producer from a young age. When he was old enough and had saved enough money, he purchased a piece of land in Santa Maria, Huila, 25 years ago, and began producing coffee on his own. Since then, Finca Costa Rica has become both Faver and his family’s home and their sole source of income.

This land provides the Ninco family with everything they have, which drives them to maintain its beauty and sustainability and invest in infrastructure to improve coffee quality. “Producing specialty coffee has increased my income and helped my family enjoy a better life while continually improving as coffee producers,” Faver says.

Faver works on Finca Costa Rica with his wife, Andrea, forming a strong team. Andrea is responsible for feeding the workers and managing the drying process, ensuring that the parchment is constantly moved and the coffee reaches optimal humidity levels. Together, as a couple and family, they strive to improve their quality and set a positive example for other farmers in the region.

Faver has a message for coffee consumers: “You are enjoying coffee produced with the tremendous effort of an entire family, and I genuinely hope you continue to enjoy it for many more years.”

Faver’s coffee process starts with the selective manual picking of ripe cherries, avoiding any green cherries that could affect quality. The cherries are then taken to the farm’s wet mill, where they ferment for 24 to 30 hours in plastic containers before being pulped. Next, the coffee is fermented for an additional 60 to 80 hours in closed plastic containers. After fermentation, the coffee is washed only once, leaving some mucilage on the beans. It is then dried in the drying area for 10 to 15 days. Once dried, Faver stores the coffee in GrainPro bags within jute bags, placed on pallets in a dedicated space on the farm, to stabilize for another 10 to 15 days.

Sourcing and ingredients

100% Pink Bourbon coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Excelso (Colombia) ?

Importer grade: AAA (Caravela) ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Faver Emir Ninco
Farm/Coop: Finca Costa Rica
Country: Colombia
Region: Huila
Altitude: 2035m above sea level
Varietals: Pink Bourbon
Process: Washed
Harvested: March 2024
Body
Acidity
Tasting notes: Cola, cherry, blood orange
Roast style: Omni

Varietals

Pink Bourbon varietal

Pink Bourbon is an Ethiopian Heirloom variety (or subvariety)—though, until very recently (~2023), it was thought to be a rare and spontaneous hybrid/mutation of Red and Yellow Bourbon.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.