Farmer Story:

In 2008, I began to devote myself fully to coffee cultivation, planting varieties such as Catimor, Typica, and Caturra. During those years, I worked very hard, but over time I realised that it was not as profitable as I had hoped. Even so, I never lost the desire to keep going.

In 2020, I decided to take another step forward and invest in speciality varieties such as Geisha. It was a big challenge for me because I had to adapt the plants to my area and deal with pest problems such as rust and anthracnose, which had a significant impact on the crop.

With effort, learning and dedication, I overcame these difficulties, and today I continue to work with the same passion, always seeking to improve the quality of my coffee.

Processing:

I carry out selective harvesting, picking only ripe beans to ensure better quality. Before pulping, I sort through the beans to remove any impurities or beans that are not in good condition. Then I move on to pulping and leave the coffee to ferment for the necessary time. Afterwards, I wash it with clean water, washing it three times to ensure it is thoroughly clean. Once the washing is complete, I allow the water to drain thoroughly and take it to the dryer.

Drying:

Drying depends greatly on the weather; it normally takes between 18 and 22 days for the coffee to reach the ideal moisture level. Finally, I store it in GrainPro bags to preserve its quality until it is sold.