During harvest season, the weather is cold with little rain which helps to extend the fermentation time and drying conditions, and as a consequence, improves the coffee cup quality. The endemic vegetation and fauna interaction (large cat species such as jaguar and birds such as quetzal among others) creates a top priority responsibility to enhance sustainable coexistence between coffee producing activities and conservation of this environment. The small farmers in this region take an artisan approach to their production, taking their coffee from seed to dry parchment.
The coffees are picked ripe, de-pulped and fermented for 12-17 hours. After the fermentation process, the coffee is then washed and sun dried on farmers’ yards or zarandas in order to deliver the best qualities and high-end profiles required.