A 5th generation coffee farmer with German family roots, Edwin Wolmers manages Finca Bremen, carrying on a proud tradition of farming excellence in his family. He remembers falling in love with the farm when he was younger, as his family would visit it during the harvest when his father was overseeing operations. Edwin's father instilled in him a work ethic and dedication to farming based on the creed that "If you are going to do something, do it well or don't bother to do it at all."
At Finca Bremen, a wide range of varieties including Bourbon, Typica, Catuai , Maragoype, Caturra, Sarchimor, Obata, Anacafe 14, and Catimor grow among fruit trees, robust mountain trees, boulders, limestone formations, and dramatic geological reliefs, at an average altitude of 1,100 meters. The area is lush and home to incredible biodiversity. In an effort to preserve the enchantment of the farm's surroundings and protect the health of the farm's workers and neighbors, Finca Bremen transitioned to organic production in 2013. The decision reduced yields, but has improved the farms' soil health and water quality, ensuring quality production for generations to come through greater harmony with the surrounding environment.
Over the years, Finca Bremen has determined an ideal approach to processing, fermenting the coffee in tanks and drying the coffee to 10-12% humidity through a combination of sun and mechanical drying.