Miriam Quesada Enciso is a second-generation coffee producer. She inherited Finca El Guayacan from her ex-husband when they split their land. She has been cultivating coffee on the farm since 2005. Today, Miriam and her current husband, Libardo, manage Finca El Guayacan using a focus on high-quality cultivation and processing.<\/p>\n
The volcanic loam soil is nutrient-rich and excellent for growing coffee. In addition to coffee, Miriam and Libardo also cultivate plantain and yucca.
\nThe ‘striped bourbon’ varietal is a naturally occurring mutation of Bourbon that has light stripes on the cherry skin. This mutation was discovered in Huila, Colombia. <\/p>\n
Process<\/strong><\/p>\n Miriam and Libardo are improving harvesting methods and ensuring the labourers pick only ripe, red cherries. They\u2019re using incentives like better prices and free meals to entice good workers and reward their efforts. <\/p>\n Once coffee is harvested, they float the cherries and remove any lightweights. The good-quality cherry is then placed in sealed bags and fermented for 4 days. Following fermentation, they deliver the cherry to a separate drying facility where it dries for approximately 15 days. The Cherry is turned frequently to ensure even drying.<\/p>\n","protected":false},"excerpt":{"rendered":" Miriam Quesada Enciso is a second-generation coffee producer. She inherited Finca El Guayacan from her ex-husband when they split their […]<\/p>\n","protected":false},"featured_media":87855,"template":"","meta":[],"product_cat":[138,269],"product_tag":[1656,494,1010],"acf":[],"yoast_head":"\n