María Amparo Moncayo Solarte has owned her farm with her family for 12 years, and started out with Caturra before planting and experimenting with other varieties. This lot is a Caturra selection.
Doña María grows 18,000 plants on her 4.5-hectare farm, where she picks only the ripe cherry and depulps them that same afternoon. The coffee is dry fermented for 36 hours and washed 2–3 times before being dried in a casa elba, a kind of drying structure with a retractable roof, giving the producer more control over the drying in different weather. It takes 2–3 weeks for the coffee to dry.
