Ovidio Garcia Monterroso has been growing coffee for 30 years, since he started working with his father at an early age. For the last six years, he has been focusing on specialty coffee, which has allowed him to improve his income, farming techniques and invest more time in the farm, which has earned him awards and more recognition for his coffee. His farm La Nueva, which means a new beginning, is in the beautiful mountains of Nueva Santa Rosa and today produces some of the best coffee in the region.
When Ovidio was choosing the name for his farm, he originally wanted to call it Nueva Montaña, but a friend of his had already chosen that name, so he decided on La Nueva. Today, he calls it La Nueva Honey because in 2022 all the coffee was 100% processed as honey and natural. This way, Ovidio was able to reduce the amount of water used in processing the coffee, since water resources are scarce in the region, and it is a challenge for most farmers to process washed coffee.
For processing, he says, the coffee fruits go directly to the raised beds for drying after harvesting or pulping. Natural coffee dries on average for 30 days, and honey processed coffees for 15 days. Ovidio pays close attention to the moisture content of the parchment and the green coffee, checking it with a portable moisture meter he bought. Currently, 50% of the coffee grown is Catuai, 25% Caturra, 10% Pache, 5% Catimor, and 5% Gesha.
In addition, Ovidio works with his two sons, who are incredibly involved in the farm throughout the year: Ovidio takes care of the drying, and his sons of all other agricultural activities. In recent years, some of the changes they have made on the farm have focused on better fertilisation schedules, best ricking practices - finding the best ripening level for each variety and keeping the farm professionally managed overall