The coffee growers of Los Vascos descend from early northern spanish settlers, with Los Vascos translating to “The Basques”. Their ancestral cuisine combines strong aromatic and natural sweet flavours like cherries and dark wines, notes of which can be tasted in the profile of their coffees today. The growers of this region consistently produce high quality coffee and continue to seek out ways to improve what they do.
Alberizon Prada, owner of Finca Tres Esquinas, grew up with coffee. His parents were coffee growers, and he was raised in and among the coffee trees. Today, he works on his own farm with his wife, applying everything that he learned from his parents to produce specialty coffee.
For Albeirzon and his family, high quality coffee means aiming to have fewer bean defects caused by actions on his farm. He achieves this by focusing on specialized tree care, picking only mature cherries, better post harvest techniques and investing back into his farm infrastructure.
They plan to increase the quantity of available coffee, while also increasing the quality of what they harvest. He wants to start replacing his Castillo trees for Caturra because he has noticed that Caturra is more productive on his farm.
Albeirzon is member of a cooperative called ASOTBILBAO, a group of dedicated producers committed to the sustainability of coffee as well as the soil in which it grows.
