Guatemala El Palmar La Nueva Montana

Antonio and his wife, Eby Aracely Samayoa, have worked hard to fine-tune their processing practices in order to have the best possible product. Their dedication has helped take their coffee quality to the next level, and the results are in the cup! What does the future hold? In the future Antonio is interested in developing his agronomic practices. Antonio also wants to provide support to other producers in the region who can’t afford costly farm inputs. He wants to make the supplies accessible and more affordable for producers.

“Together we take care of the environment in order to avoid any contaminations. Producing honeys and naturals is a very important way for us to improve our income and the wages for those who work for us. Production of these special coffees also allows us to know our product better. We really want to support our children so they are able to study in a university,” Antonio and Eby explain.”

Back in 2022, Antonio attended a course to learn more about processing and experimental processing in coffee. Armed with this new knowledge, Antonio and Eby set out to produce some experimental coffees this year. Arcoiris processing info: After the cherries are picked, they are placed into clean sacks; the sacks each contain 100 pounds or less of coffee cherries. The sacks are sealed to limit the cherries’ exposure to oxygen. Then, the coffee is left to undergo a fermentation at a temperature of 25 degrees celsius; the fermentation lasts from 48-54 hours. After this extended anaerobic fermentation, the coffee cherries are removed and placed upon raised beds. The drying lasts 17 days, and then the pods are removed and stored until they can be delivered at our dry mill.