Tematica means subjects or topics in Spanish. It was Carlos’ vision to create a place where they could explore and share different disciplines, with a focus on the environment, coffee, sustainable agriculture, and the exchange of ideas. That was the dream Carlos finally realised when they were able to take out a loan and buy land that became available in the early 2010’s, just across the Pirris River from home. After years of hard work, sacrifice, and development, the farm now houses the wet mill, Don Eli, a structure for visitors to stay and host events, and an “organic” farm for research and demonstration. The Tematica area where coffee is grown in an organic or biodynamic style is known as the Chamaco Lot. Carlos bought the land from a man named Chamaco, who had not disturbed it since purchasing it in the 70s.
Unlike many farms in the area, the forest that makes up the Chamaco Lot was not cleared to make way for coffee plantations. Instead, coffee is planted among the indigenous growth that has always been there. Many of the coffee trees on this farm were planted nearly 100 years ago. At the time, the Typica variety, often referred to as Cafe Arabigo, was the popular choice. To this day, those same tall, strong, low-yielding plants can be seen growing under the natural forest canopy. Over time, Carlos added plants where possible within the woods, experimenting with other varieties such as Catuai, Villa Sarchi, Mundo Novo, Yellow Bourbon, Ethiopian Lineages, and others.
These efforts were always about seeing how each variety would behave in this shaded, crowded, organically managed plantation. Carlos has been committed to not using any synthetic products on this farm, which is nearly unheard of in a productive field. The only materials added or used here are made on the property from byproducts that also come from the land. While it is not the most productive farm Carlos has, it draws a lot of intrigue and results in a quality that reflects its sustainable nature. This is a natural coffee farm the whole family is very proud of, and it has taught and inspired many coffee lovers while creating beautiful coffees to drink.
Jacob wanted a standout process for a standout variety. On its own, Milenio is big and intense, with thick skin and mucilage. Jacob chose a honey process, drying it with great care and patience. This drying technique takes a lot of space and time, but it is worth it. It is done on raised beds after a couple of days fermenting the fruit in poly bags. The fruit is pulped, and only some of the mucilage is removed. The coffee is constantly watched, turned, sorted, and sometimes covered with shade so the process does not move too fast. It takes about three weeks to reach optimal moisture content, and the same attention continues through dry milling.
This was the third season that Don Eli could peel their own parchment, but the second year they truly sorted the vast majority of their coffee from start to finish. Since the anaerobic lots are so small, Jacob usually sorts them by hand at the very end. Carlos returned once again to the idea of having their own dry mill, sourcing used but good equipment. Jacob quickly learned how to use it to prepare excellent coffees for export.
