Jacotes

History

Senel Campos was only 12 years old when he started to plant his first coffee plantation in 1968. He started with 1000 trees and he is quite grateful since because of that coffee plantation, he was able to start a family with Maria Eugenia Jimenez and support their children. To this day, his children and grandchildren are working together at the family farm helping during the harvest and processing of the coffees.
The Campos family used to sell their crop to cooperatives and multinational mills, receiving very little for their products. In 2014, when the financial sustainability of the farm was threatened, Don Senel decided to start processing specialty coffees. He switched to selective harvest (picking only the ripe cherries) and using an old, run down pulper decked out with a laundry machine motor. These new procedures resulted in 86+ point coffee, proving that his crop has high potential and is worth much more than pennies for beans. Don Senel and his family are determined to continue to improve the quality of their coffees.

To preserve the quality of the soils and to obtain a better maturation of the cherries, Don Senel planted Guava, Jacote, Anona, Higuerilla and Poro trees to protect the coffee plants from the sun. Also, the use of herbicides has been reduced by 85%, making their coffee farming more friendly to the planet. Senel Campos and his family started a process of fumigation and pest control based on natural microorganisms known as Bioles. In Don Senels’ mill, they have tried to incorporate more innovative practices year after year that are more beneficial to the environment and still allow them to maintain the high quality of their coffees.

Coffee Processing System

After picking only the ripe cherries, they are then transferred into a centrifuge system that removes the stones. Then, the cherries are put in a flotation system where the grains with any imperfections or damage are removed (e.g. vain grains, brocaded grains) to avoid contamination by unwanted microorganisms that may affect the process.
The coffee is processed with 100% of the mucilage and it is deposited into fermentation tanks for 72 hours. Afterwards, the coffee is removed from the tanks and put into baskets to be washed by hand. It then rests for 48 hours before it is washed again.
Once the parchment of the coffee loses its honey in the two washes, it is spread onto African beds for 18 days, covered with a saran to prevent the sun from damaging the parchment and affecting the drying process.

Future

Senel Campos and his family wish to one day be able to process their entire production.

Interesting Facts

This lot was given the name Jacotes because when the plantation was made, Don Senel planted a plethora of Jacotes trees so that the birds from the surrounding areas of the farm could feed. This is part of the diversity that allows the cultivation of coffee in different farms.