The Bodega Walls Go Up
Block by block, the bodega is rising. For the first time, you can stand inside the shape of it.
A building is just an idea until the walls go up. Then you can walk through it.
Summary
- The walls of the new bodega are now rising on the cleared ground beside the patio.
- The building will store coffee, roots, and equipment in a dry, ventilated space.
- Seeing the structure take shape makes the project feel real.
Key takeaways
- Physical progress changes how a project feels.
- Storage space is essential to the next stage of growth.
- Construction on the finca continues alongside the harvest and the workshop.
For weeks, the bodega existed only on paper and in conversation. We argued about the roof, the doors, the ventilation. Now the walls are up, and the argument is over.
The shape of the building
The footprint is a long rectangle, with thick walls that will keep the interior cool. Openings have been left for doors and for high windows that will let air move through. Standing in the middle of the floor, I could see sky where the roof will go.
It is bigger than I expected. It always is.
Why thick walls
A storage building needs to be stable in temperature and humidity. Thick walls help moderate swings between day and night. High windows allow ventilation without letting in rain or direct sun.
These details matter for coffee, which absorbs moisture and odors easily. They matter for the drying roots too, which need steady conditions.
The crew
The masons work in pairs, one laying block while the other mixes and carries mortar. They talk constantly, in a rhythm that matches the work. When I come by, they nod and keep going. I like that. A crew that stops for the owner is a crew that is not working.
Marvin walks the perimeter at the start and end of each day, checking lines and levels. He has a way of squinting along a wall that tells you whether he is satisfied.
What it means to us
Each course of blocks feels like a statement. This finca is not only a place that grows coffee. It is a place that will roast, store, make, and perhaps test and produce. The bodega is a commitment to that future.
I also catch myself thinking about the trees that came out of this ground. They are gone, but what they made possible is rising where they stood.
What comes next
The roof, then doors, then the interior fit-out: shelving, racks, and space for the equipment we plan to add. We describe how we think about it in Why the Finca Needs a New Bodega.
Common questions
What is the bodega being built for?
Storing dried coffee, equipment, supplies, and drying roots in a dry, well-ventilated space.
When will it be finished?
Construction is advancing in stages, and we will share news as it is completed.
Keep reading
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