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Colombia

Finca Costa Rica

Faver Ninco

Faver works on Finca Costa Rica with his wife, Andrea, making up a beautiful team. Andrea is responsible for providing food for the workers and taking care of the drying process, constantly moving the parchment and making sure the coffee reaches its ideal levels of humidity. As a couple and a family, they work together to get to their objectives.

Body     Acidity
Roasted omni for filter and espresso

Everyone in Faver’s family have been coffee producers. Faver comes from a traditional coffee growing family in Colombia and ever since he was a kid, he wanted to become a producer. When he was old enough and had enough savings, 25 years ago, he decided to purchase a piece of land in Santa María, Huila and started producing coffee on his own.

Since then, Finca Costa Rica has become Faver’s and his family’s home and only source of income. This place is what provides the Ninco family with everything they have, and for this reason, they work hard to keep their home pretty and sustainable and invest in the infrastructure to produce better coffee. “I receive better incomes by producing specialty coffee and this has helped me and my family to have a better life and become a better coffee producer every day.” says Faver.

Faver works on Finca Costa Rica with his wife, Andrea, making up a beautiful team. Andrea is responsible for providing food for the workers and taking care of the drying process, constantly moving the parchment and making sure the coffee reaches its ideal levels of humidity. As a couple and a family, they work together to get to their objectives, they work hard to improve their quality and continue being amazing coffee growers and role models for other farmers in the region.

Faver sends a message for all the consumers of his coffee, “You are drinking something produced and made with huge effort of a whole family, and I really hope you can continue drinking this coffee for many more years to come.”

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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 Ninco

Country

Colombia

Region

Huila

Altitude

1800m above sea level

Varietals

Pink bourbon

Process

Washed

Harvested

July 2021

Body

Acidity

Tasting notes

Cola, cherry, blood orange

Roast style

Omniroast

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.


Coffee delivery: coffee in resealable bag and farm information card

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