General Information
Our coffee farm is located at an altitude between 1,100 and 1,250 meters above sea level, with an annual rainfall of 2,500-2,800 mm and an average temperature of 21-23°C. The soil type is classified as volcanic clay loam, which is ideal for coffee cultivation. The main flowering season is from April to May, and the primary harvest season is from November to February. Our annual production yields 4,600 bags of 60 kg, with a yield of 30 bags of 60 kg per hectare.
Coffee Varieties
Land Usage
Certifications
Processes
Production
To ensure quality control, we developed a customized formula and precise dosage of fertilizer for our plants after finding that traditional methods cause excessive stress on the plants. Our new method is more labor-intensive but has yielded positive results in the overall health of the crops, including increased resistance to diseases and higher yields per hectare. We further shared this knowledge and created a network of coffee producers.
Harvest
Our coffee is harvested from late November to early February, with the peak in December. Approximately 500 people pick only the ripe cherries by hand. We train and incentivize our pickers to select only the ripe fruits, emphasizing the importance of their work for the quality of our coffee.
Wet Processing
After harvesting, the cherries are taken to the wet processing station, where they are weighed and loaded into the pulping machine, a process known as "La Medida." The skin and pulp are removed from the beans, which are then placed in fermentation tanks. When the beans reach the required fermentation point, they are sent through clean water channels for careful washing. During this process, the mucilage is completely removed, and the wastewater is sent to oxidation ponds to be reprocessed and reintroduced into the soil.
Dry Processing
Coffee is sun-dried on patios and raked regularly to prevent mold growth. After 7-8 days, the beans reach 10-12% moisture content. They're then stored in parchment in a cool, dry, ventilated place and labeled by batch. The coffee rests for 60-90 days before being hulled and shipped within 7 days.
Quality
Cup Profile