Jamie Ventura

Jamie started in coffee through his grandmother and his father inheriting the family's passion for coffee cultivation. In 1990 his father began learning about pulping coffee to sell it as parchment coffee (coffee before milling). Jamie and his father slept in caves during the coffee harvest season as their home was several kilometers from the farm. They transported themselves and the coffee on horses for approximately 2 hours and then took a vehicle to bring the coffee on its final leg to Marcala.

Jaime Ventura now owns a 3-hectare farm. Located in the Santa Elena municipality of the La Paz department. La Paz is known for high elevations and cool temperatures which cause coffees to ripen slowly, developing natural sugars. This is an ideal region for coffee production.

La Finca el Caimán was founded in 2002 in a community that bears the same name. It began as a family inheritance to his wife of a plot of uncultivated land. Together they decided to plant coffee on that land due to its altitude and excellent climate for coffee cultivation. To obtain capital, he and his wife decided to sell a small calf they had seen born on their property. This sale allowed them to do the first works on the farm and to begin planting the first coffee plants.