We started producing coffee as a way to improve our income and quality of life. We say it as an opportunity. We grow it rather than growing something else or doing another job because we earn more from coffee, and for us, it’s a better lifestyle than the other alternatives.
To offer our customers high quality, we focus especially on post-harvest processing. We try to produce t he same quality and profile each time, but the process needs to change in order to achieve this. We perform between 50 and 120 hours of fermentation. 24 hours are in the cherry, before depulping. Then the rest of the time is between dry and submerged fermentation out of the cherry.