Deiro Gasca Triviño lives and works at the picturesque Colombian farm Bella Vista, based in Timana, Huila. As the name itself suggests (“Bella Vista” means “great view”), Finca Bella Vista is the place where you would enjoy a breathtaking panorama (see picture below) and have an insight into a traditional coffee farm life.
Finca Bella Vista is not much different from any other Colombian farms. Having 1 fixed employee, 15-20 workers temporarily hired during the harvest; early morning wake-up and a full day of fieldwork. The day ends at 5 p.m. when everybody goes home and rest, to be ready for the new day.
What differentiates this farm is its birth. This finca was none of a legacy of any ancestors od Deiro but was “nacido y criado”, meaning bought and created from the scratch, by Deiro himself. He indeed first bought 2 hectares from his neighbour and then he bought another 7 hectares for his father and 9 hectares more to start planting coffee which led him to be fully committed to this land.
The farm sits at an altitude of 1730 meters and consists of 65000 coffee plantations. The varieties Deiro Gasca Triviño primarily grows are Caturra 95%, Caturro, and Colombia 5%. He is making sure that none of his coffee plants are directly exposed to the sunlight, so his plants can benefit from the shades of other trees such as guamo and cachinga (native trees especially in South and Central America). The process Deiro chose to apply for his coffee is washed, followed by dry fermentation. His steps include two different fermentations: 12 hours in cherries and 36 hours in the tank. Then, the cherries are washed and left to dry for a period that can range from 13 to 18 days, depending on the climate conditions. 2021 is a big challenge for Deiro since he’s currently planning to buy and add the greenhouse tents with drying beds (marquesinas) for the special treatment of his beans.
Deiro also focuses on preserving the environment and the beauty of Bella Vista. To prevent the contamination of water, he uses filters for the residual water of the washing process. To manage broca disease he employs cultural control methods. As for roya, instead, he sprays his plants with fungicides only 2 times per year.
Moreover, soil fertilizers are compost-made since the coffee cherries are left in the soil to decompose and used later as organic. All the work in the field is done manually and for the planting and the harvest, they use only sickles.