Dimer Jimenez has lived with his wife, daughter & son in the Village in Palogrande in La Sierra his whole life. He is dedicated to the production of coffee and improving his quality to help fund the studies of his children to provide them with an education.
He is a member of the Aprosi organisation and is keen to continue improving his organic coffee production. He has also built new fermentation tanks for the post harvset process. On the farm the coffee is grown amongst shade trees of walnut, orange, guamo & avocado.
Once harvested the coffee is then de-pulped and fermented in tanks for 14 to 16 hours before being washed and screened 4 times. From here the coffee is then taken to a shade tent where it is dried on raised beds for 8 – 10 days.