Additional information

The coffee lots marketed under Jaime’s name are the result of collaboration between him and his father, Fernando Sanchez. Both are smallholder growers based in the small town of Cañalitos, located in the mountains south of Casillas in the Jalapa state.

In 2000, Jaime graduated as an agricultural engineer and returned to the family farm to support their coffee production. He improved productivity by implementing soil conservation techniques, managing water resources, and promoting sustainable agriculture. This included reducing pesticide use, increasing shade, and integrating crops such as banana, macadamia, and avocado.

The cherries are picked at peak ripeness and are then floated before being depulped. The resulting cherries are then passed through an eco pulper and fermented before being dried on raised beds for 18 to 20 days.

The process starts when the cherries are harvested at peak ripeness and then get depulped the same day. Depulping is followed by 24 hours of dry fermentation in tiled tanks. Beans are put to dry on rented solar dryer for 25 to 30 days.