Texan Gil Jimenez met his wife, Monica, in her hometown of Medellin, Colombia, when he was working in the Colombian gold mines in 2008. He was smitten not only with her beauty, but also with her deep-seated values based on family, community and compassion. They married in 2015 and moved to Texas, where they had a baby boy, Samuel, in 2017.
Monica’s family owns several farms in Colombia, including a coffee finca. Perched high in the Antioquia mountains between the elevations of 5,500 and 6,500 feet, it offers an ideal location for coffee growing in the region’s rich volcanic soil. Caferros’ Arabica coffee is 100 percent naturally grown and the beans are picked by hand for optimal quality control.
When Gil and Monica took over the operations at the coffee farm, they started by re-planting 325,000 coffee trees. They planted the trees in a cycle to allow for year-round coffee harvesting and production. The coffee trees are irrigated from the mountain streams that flow through the property and the natural fertilizer that they use is the coffee tree cherries, which are the pulp on the outside of the coffee beans. No pesticides are used on the coffee farm. Rather, fruit trees planted amid the coffee trees attract birds that eat harmful insects.
From hand-picking to milling to roasting, every step in the production of Caferros coffee is performed with extreme attention to detail. One of the most important steps in the coffee production process is milling. Caferros uses a trusted local miller in the Colombian highlands who utilizes a proprietary method for his milling process.
Today, Caferros is a family owned and operated business. In addition to Gil and Monica’s involvement in the day-to-day operations, Gil’s older son Jake, oversees numerous aspects of the business, including the coffee roasting at the Caferros warehouse, managing inventory and shipping the product. The Jimenez family is passionate about providing a consummate coffee experience in each and every cup.