Long before the Canary Islands Government began exploring the potential of coffee cultivation on the islands, a brother-sister duo, Felipe García Rodríguez and Mercedes, pondered the idea of nurturing coffee plants on their estate in La Perdoma, situated in La Orotava.
Fed up with the abundance of water carriers in the area and seeking to diversify their crops beyond vineyards, they took a leap of faith and opted for coffee cultivation.
After researching in Agaete, they discovered that coffee, which typically thrives in shaded environments, could flourish in La Orotava due to its natural shade, cool trade winds, and optimal humidity levels. Hence, they acquired coffee plants and ventured into this unknown territory.
Three years later, their coffee trees bore fruit, yielding a modest initial production of around 15 to 20 kilos. Branded as ‘The Coffee of the Farm’, their blend of coffee varieties is certified by the Canarian Institute of Agri-Food Quality (ICCA) and supplied to select culinary establishments.
They oversee the entire process, excluding roasting, with plans to eventually master this craft on their estate.
Their foray into coffee cultivation intertwines with organic winemaking and was catalyzed by the pandemic. During lockdown, facing furlough from their respective jobs in tourism and fashion, Felipe and Mercedes joined forces with their father, Felipe García González, to tend to the vineyard in a unique cord braiding technique on their estate.
When their father expressed his inability to harvest that year, they found themselves with surplus grapes. Determined to craft wine following eco-friendly practices, they eschewed conventional additives such as yeasts, sulfites, and lactic acid bacteria for fermentation.
Their endeavors resulted in the creation of ‘Marañuela’ wines, named after a vibrant climbing plant abundant on their estate. Subsequent vintages like Cariño, Siroco, Raíz, Terna, and Calima further underscore their commitment to producing organic wines in tune with their father’s traditional methods.
Adhering to organic principles, they tread grapes manually and shun machinery during the winemaking process. This ethos extends to their winery, where chemical detergents and herbicides find no place.
Just as with coffee, they manage the entire wine production chain, from bottling to distribution, often receiving unwavering support from family members during crucial stages like harvests.
Despite humble beginnings, their wines have garnered acclaim, finding a place in Michelin-starred restaurants. This year, they aim to participate in the Liceo de Taoro wine competition under the La Orotava Valley Denomination of Origin.
Mercedes bid farewell to her sewing career, while Felipe pondered a return to tourism before committing fully to their entrepreneurial pursuit.
Unfazed by production figures, they value the journey undertaken and the resilience displayed in the face of skepticism. With a focus on crafting distinctive products with passion, they remain steadfast in their belief that their estate jewels, however limited in quantity, will captivate discerning palates.
