Norica and her husband Gary have been immersed in the coffee industry since their childhood in Combapata, where coffee is the local bread and butter. It wasn't until the birth of their son Neydan that they decided to focus on specialty coffee, aiming to improve their income and provide a better quality of life for him. In 2019, they began growing high-quality varieties like Gesha and Bourbon. However, their first year was disappointing due to low-quality beans. They then adopted an anaerobic process, which led to significantly better results. Since then, they’ve concentrated on refining their processes, investing in infrastructure, and increasing production capacity. Norica’s farm is located in an ideal spot, bordering a pristine forest with a unique microclimate, making it perfect for growing specialty coffees, particularly those processed using washed and anaerobic methods.
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