Harvesting: Harvest in the right moment, just the ripe coffee in a new bag, depulped after 6 hours of the harvest.
Fermentation: 20 -24 hours
Drying: in screens for 30 days with controled temperatures and a 30 day rest.
“I started in 2008 with the cultivation of coffee because it is one of the primary products in the area, which gives us an opportunity of better income for the well-being of our families. And also because it is a food consumed worldwide, selling specialty coffee is an opportunity to show other countries our coffee and get better prices that gratify our efforts through a secure buyer. I would like to continue improving and educating myself with discipline in the whole process of coffee to keep being competitive. I would like to improve my processing infrastructure with screens and to make trials with different processes of coffee to obtain the best qualities of our coffee”