I got started in coffee initially by family tradition, but later I fell in love with the coffee process and it became the center of our family economy. We grow coffee instead of growing or doing something else because our soil, climate, and topography is perfectly suited to producing great coffee, the best in the world. I t allows us to produce coffee with quality and peasant flavor. My process to create high quality coffee begins by harvesting only ripe cherries.
Then, I ferment them for 40 hours in sealed, air-tight bags (prohibiting additional oxygen from entering). When it’s a washed process, then I depulp the coffee without water and dry in the shade (reducing the temperature swings throughout the drying process).