[Video Guide] Growing with Care: A Conversation with Costa Rican Coffee Farmer, Mela Gamboa

At Volcanica Coffee, our mission has always been to celebrate the people and places behind every cup. Recently, our coffee buyer, Aaron Contreras, reconnected with one of our incredible partners, Mela Gamboa, a fourth-generation coffee farmer from Costa Rica.

Mela’s passion for coffee, respect for nature, and dedication to quality are part of what make her beans so exceptional. In their latest conversation, Aaron and Mela talked about everything from shade-grown farming and climate challenges to the joy of continuing a family tradition.

Continuing a Family Legacy

When Aaron greeted Mela, he received some wonderful news — Mela’s family is growing.

“You’ve got another fourth generation on the way!” Aaron said.

“Yes,” Mela smiled. “We’re really happy. Let’s hope that he or she likes the farm and coffee as much as we do!”

For Mela, coffee isn’t just a business — it’s a way of life passed down through generations. Every cup tells a story of family, care, and community.

The Role of Shade and Avocados

Last year, Aaron and Mela discussed shade-grown farming, and on his return visit, Aaron noticed how much the shade trees had matured.

“For us, shade is really important,” Mela explained. “It gives protection when we need it, and when we want more sunlight, we can trim it and it grows back easily.”

Beyond coffee, the Gamboa family is now growing avocados between the coffee plants, creating a sustainable ecosystem that supports biodiversity and soil health.

“That’s our big challenge right now,” she added. “But we’re continuing to work that way.”

Facing Climate Change with Resilience

Like many farmers around the world, Mela has seen the effects of shifting weather patterns firsthand.

“We’re getting rains in January, which is unusual,” she shared. “That means the flowering happens earlier, and we’re not sure if that will affect the ripening of the cherries.”

Because Mela’s family sun-dries their coffee naturally, unexpected rain can create major challenges.

“Natural coffee takes about 20 to 25 days to dry, while washed coffee only takes 10. Every year brings something different. Climate change is something we have to work with—you can’t avoid it.”

Quality Over Quantity

Despite these challenges, Mela remains deeply committed to producing high-quality coffee.

“Our focus is always on harvesting the best cherries,” she said. “It’s hard because pickers often want to move quickly to earn more in a day, but quality takes time. We need people who understand that.”

Her smaller-scale operation allows for meticulous attention to detail — something that shines through in every roast.

“Because our farm is small, we can focus on the little things that make a big difference.”

Coffee Made with Love

As Aaron wrapped up their chat, one thing was clear: Mela’s passion for coffee is contagious.

“That’s why you have to love what you do,” Mela said. “Otherwise, it would be frustrating. For us, coffee is special. When you taste it in the cup, you can feel all the work behind it — the flavors, the color, the roasting. Seeing it come together is a beautiful reward.”

“I can feel that passion in every cup,” Aaron replied.

From Farm to Cup

At Volcanica Coffee, we’re proud to work with farmers like Mela who bring dedication, sustainability, and heart to every harvest. Their hard work ensures that every sip of Volcanica Coffee tells a story worth savoring.

Experience Mela’s coffee yourself: try our Costa Rica Coffee — grown with care, shade, and tradition on farms just like hers.

Full Video Transcript:

"Aaron Contreras (Volcanica Coffee Buyer):
It’s an absolute delight to be reunited with the remarkable Mela Gamboa for the second time. But before we get into coffee—there’s some exciting news.

Aaron: You’ve got another fourth generation on the way!

Mela Gamboa: Yes, we’re really happy. Let’s hope that he or she likes the farm and coffee as much as we do!

Aaron: That’s wonderful. Congratulations to you and your family!

Mela: Thank you so much.

Aaron: Last year, we talked about shade growth and climate change. When I returned to the farm this time, the first thing I noticed was how much the shade had grown. Can you talk more about that?

Mela: For us, shade is really important. It gives protection when we need it, and when we want more sunlight, we can trim it and it grows back easily. We’ve also started producing avocados between the coffee plants. That’s our big challenge right now—balancing both crops—but we’re continuing to work that way.

Aaron: You mentioned another challenge earlier: the rain.

Mela: Yes, we’re getting rain in January, which is unusual. That means the flowering happens earlier, and we’re not sure if that will affect the ripening of the cherries. If they ripen too soon, they may mature during the rainy season—which is when we’re also drying coffee. We dry our coffee naturally, with the sun, not with machines. Natural coffee takes about 20 to 25 days to dry, while washed coffee only takes around 10 days. With agriculture, you never really know—every year brings something different. Climate change is something we have to work with; we can’t avoid it.

Aaron: It seems like farmers are constantly adapting their methods.

Mela: Exactly. That’s why new varieties are important—they’re more adapted to changing conditions. But our main focus is still on harvesting the best cherries we can. It’s hard work because pickers often want to move quickly to earn more in a day, but quality takes time. We need people who understand that. One advantage we have is that our farm is small—we can focus on details that large producers can’t.

Aaron: There’s definitely a lot of work that goes into it.

Mela: That’s why you have to love what you do. Otherwise, it would be frustrating. For us, coffee is special. When you taste it in the cup, you can feel all the work behind it—the flavors, the color, the roasting. Seeing it come together is a beautiful reward.

Aaron: I can feel that passion in every cup. Thanks for catching up with me, and good luck with the rest of your harvest.

Mela: Thank you, Aaron. And thank you to Volcanica—it’s always a pleasure to work with you."