Farm info

Julio Garcia is a native of the village of Congolon, and has been dedicated to growing corn and beans here his whole life. In the late 1990s people started growing coffee in the area, and Julio and his older sons began working on these farms as laborers in order to improve their income. During this time, Julio learned a lot about growing coffee, and developed an interest in having a coffee farm of his own.

After saving money through the years, Julio purchased a plot of land in 2016 to begin his career as a coffee producer. He implemented everything that he had learned working on other coffee farms, and with the guidance of his neighbors he established two hectares of Catuai plants. The 2022/23 coffee year is the first time Julio has produced specialty microlots, as he aspires to achieve economic sustainability through coffee.

This lot of Catuai underwent Washed processing. Freshly harvested ripe cherries are transported directly the wet mill for processing. The cherries are pulped, and the coffee is then fermented in concrete fermentation tanks for 24 hours. The fermented coffee is then washed thoroughly three times to remove all of the mucliage from the parchment. The washed coffee is then patio dried on plastic tarps for 7–15 days while being moved and monitored frequently until reaching its optimal humidity. Fincally, the dried coffee is stored in plastic bags in a dry warehouse before being milled and prepared for export.