San Rodrigo Sanchez Valencia & Claudia Samboni view Finca El Progreso as a family legacy. This land has been farmed for 80 years and Rodrigo grew up and raised his family on this land. The team at El Progreso takes a very systematic approach to creating not just quality coffee, but quantity. They look at every factor from land fertilization, pest control, Brix scores, fermentation time, drying processes - they optimize all of these factors and more to honor the land and get the most out of what they've been given. We taste baked apples and ginger and a warm body with Finca El Progreso.