Prior to 1983 the land that is now Finca Santa Ana was occupied as a farm to grow and harvest trees for lumber. In 1983 Roberto Diaz (Fernando Diaz's father) acquired the land and created what has become Finca Santa Ana with a different vision for the land. Following 39-years of hard work, today, Finca Santa Ana is committed to specialty coffee and the quality of its founder. When the third wave of specialty coffee arrived in the mid-2000’s, he found his niche and his focus became quality and processing of micro-lots for specialty roasters. Since the passing of Roberto Diaz in 2012 the agricultural and processing parts of the farm have been run by Fernando (Nando) and his sister (Maria Olga) who manages the marketing. Prior to the passing of their father the children were not involved with the farm. When the conversation would come up at family gatherings none of the siblings was interested in the operation. They had all established their own careers away from the farm. Their father would become upset that none of his children were interested in the farm that had made him so proud. After his passing, Fernando recognized the time was right for him to step up. Initially, his thought was to learn how to manage the farm and then hire an agricultural manager to run the farm for the family. But in the process, Fernando found himself enjoying the peace that the land offers and sharing these experiences with his family. The next generation was now involved. Fernando’s constant experimentation and exploration has led to the creation of this Pineapple Process lot. This processing is achieved by allowing the fruit and juice of pineapples to ferment for 24 hours, building a colony of wild yeasts and bacteria. This starter is then added to the de-pulped coffee seeds, augmenting the microbial colony during the fermentation process. From there the coffee is processed as a standard washed lot.
