Dimas García Gutierrez started growing coffee on his farm, Finca Ecologica, as an alternative source of income after seeing that other coffee producers in the area were becoming successful in this way. He started planting the Catisic and Pacas varietalsand now maintains a 3 manzana parcel near the town of Santa Rosa in El Salvador's Chalatenango region. With an average production of 30 quintales of coffee, Dimas has developed the following technique for processing his crop:
Coffee is harvested when fully ripe and depulped with a manual beneficio. It is then set to dry-ferment for a period of 8-19 hours before it is fully washed and moved to a patio for drying. The final drying process takes an average of 7-16 days, weather depending, and the coffee is moved consistently to promote uniform moisture content throughout.
For more information of Salvadorian coffee, visit our El Salvador origin page.