David Guevara Armijos is a second generation coffee farmer who owns land in la Libertad, La Coipa. David has 3 hectares of land dedicated to coffee production, where he grows caturra, castillo and catuai varieties. David’s farms are situated in an ideal growing area for quality coffee, due to the relatively high humidity, altitude and rich, fertile soils. David hires seasonal workers to pick his coffee, but he and his family also do a lot of the picking, especially this year as there was a huge shortage of seasonal workers in the region.
Once picked, David and his family washed the cherry in fresh water before depulping and fermenting overnight. Once fermentation is complete, usually 12 to 18 hours depending on the weather, the coffee is rinsed and placed on beds to skin dry. Once skin drying is done the coffee is moved to a lined patio where it dries for a week to 10 days.
Catimor and Pache, two distinctive coffee varieties, each bring unique flavors and attributes. Catimor, a resilient hybrid of Timor and Caturra, offers a bold, fruity profile. Pache, a mutation of Typica, features large beans with mild acidity and notes of chocolate and nuts. These varieties contribute diversity and resilience to the world of coffee.