Finca El Triunfo is a farm run by Yolanda Urrea & husband Beltran Alvarado and their 3 children. Beltran who is a trained engineer inherited the farm from his father and wants to continue to improve the quality of the coffee and all aspects of how the farm work. As well as growing Red Catuai they are experimenting now with 1 manzana of Maragogype for future microlots. As well as growing coffee on the farm they also produce mangoes and oranges, which are available for the workers to pick and eat during harvest. The workers are also accommodated in separated accommodation for women, men & families during the harvest as well as providing modern cooking and cleaning facilities for them. They are also actively working to encourage their children to engage in the coffee farm to look to help secure passionate future generations of coffee farmers.
The coffee is harvested between November & February and once picked the cherries go through an initial separating process, removing any floaters. Once separated and pulped the coffee undergoes a dry fermentation process for between 10-12 hours allowing the mucilage to loosen. The next phase sees the coffee washed a further 3 times before being transferred to raised drying beds for the following 16- 22 days depending on the humidity.