Organic Fertilization Expert
Nothing Wasted. Everything Returned.
He has been farming coffee since childhood, and in four decades of work, he's developed one of the most elegant approaches to soil health we've seen: feeding the land with the very crop it produces. His method centers on cascabillo — the dry outer husk left over after coffee is processed down to its raw state. Rather than discarding it, he combines it with molasses and lime to create a rich organic compost that goes right back into the soil around the coffee plants.
"Nothing leaves the cycle. The coffee feeds itself."
This is farming as stewardship — a method that keeps external costs low, keeps the soil alive, and keeps the coffee honest. Nothing is brought in that doesn't need to be. Nothing is thrown away that still has value. Every cup grown here carries that closed loop with it.
How He Farms
Practices closed-loop organic fertilization using coffee by-products
Creates compost from cascabillo (dried coffee husks), molasses, and lime
Manages shade and performs careful seasonal pruning as core maintenance
Has participated in every stage of coffee production across his career
Forty years in, his approach hasn't changed — because it works. The soil is healthy, the plants are productive, and the coffee is better for it.