Yoban Jimenez has been growing coffee for 8 years and lives on his farm with his wife and three sons. He has dedicated this life to the cultivation of coffee as well as growing the local fruit of lulu and tomatoes. The biodiversity on the farm is important and he ensures this by having a mixture of shade trees including orange, avocado & lemon trees which help give a range of nutrients to the coffee as it grows which show in the final cup.
Once harvested the coffee is deplulped and placed in tanks where it is left to ferment for 14 hours. The coffee is then washed and screened for quality 3-4 times before it is then dried for 8 days on raised beds in a parabolic drying tent