Edgar Motta Huila Castillo Natural

Edgar Motta inherited his coffee farm and began cultivating the Caturra and Castillo variety plants already on the land. His farm is called Buenavista, after the beautiful scenic views he sees while working on the farm. Edgar partnered with Inconexus to help preserve the beautiful environment on and around his farm.

With Inconexus’ support, Edgar planted Pink Bourbon trees, a move he still considers one of the best decisions he’s ever made for his farm. 

The high quality coffee Edgar produces enables him to preserve the forested land on his farm by maximizing value on the existing land where he’s planted coffee.

Edgar also attributes his coffee’s superb quality to the diversity of soils, altitudes and ecosystems on his farm. He’s also made extensive investments in his farm’s infrastructure. He’s renovated his drying areas and storage tanks, and built a central wet mill that’s also used by 3 neighboring farms, which are owned by Edgar’s family members.  

Edgar’s plans for the future involve replacing his Castillo trees with more Geisha and Typica varieties.

To reduce his environmental footprint and enhance overall harvest uniformity, Edgar produces entirely Natural processed lots. Inconexus has helped Edgar standardize his processing.

During the harvest Edgar hires laborers to help him pick ripe, red cherry. Once harvested, cherry is laid in thin layers on raised drying beds. Cherry is raked frequently to ensure even drying. It takes approximately 30 days for cherry to dry.

As part of his holistic renovation and improvement plans, Edgar has created meals plans for workers on the farm and provided more dignified working conditions.

Inconexus’s Guacharos program, named after a bird species indigenous to Central and South America, supports farmers working to improve their coffee quality while preserving their surrounding environment and reducing the impact of their farms' ecological footprint.