Produced by: Deiysi Munoz and family
Region: Santa Barbara region
Process: Fully Washed
Apple tea, gummy bears, caramel and chestnut
Located in the San Jose de los Andes village in Santa Barbara, the Muñoz farm owned by Deiysi & her husband has grown into a successful business for the pair. Deiysi has worked as a coffee picker since she was a young girl, and together with her husband they jumped on the opportunity to buy a plot of land back in 2012. Due to the ideal altitude of the farm, their plans to grow specialty coffee were achieved, and the San Vincente mill has supported their farm during the whole process.
Their cherries are picked carefully and transported to the wet mill inside the farm, where they are de-pulped every afternoon. The parchment is then placed into concrete tanks where it is dry fermented for 12-24 hours and is later rinsed thoroughly with water. To dry it is then placed into the solar dryer for around 20 days. During the dryer, the parchment is sorted by hand to remove any defects.