Murray Cooper owns the 27-hectare farm Firefly near the town of Pichincha, Ecuador. The farm is in the mountainous Choco biogeographical region, and the volcanic soil is ideal for coffee there.
Coffee on Firefly farm is picked ripe and depulped the same day before being fermented dry for 18–20 hours. Murray uses a demucilaging machine to remove the fruit material from the beans, then starts the drying process on raised beds, finishing it with mechanical dryers. All in all it takes 20–25 days to dry the coffee for export.
For more information about coffee production in Ecuador, visit our Ecuador Origin Page.
