Altitude: 1700-1750 mals
Varieties: Catuai, Caturra, Bourbon
Drying: Sun dried on patio
Owner: Micaela Jacinto
Cupping notes: Red Apple, Honey, Pomegranate
Cupping score: 86.00
During the harvest Micaela makes sure that only the ripest cherries are picked and depulped the same day of the picking. Micaela fermented her coffee with water for 36 hours. After the monitored fermentation process the coffee was washed and laid on patios to dry in the sun for five days.
The name of Micaela’s farm, T’Zun-Wit’z, comes from the local indigenous Popti and Lacalteco languages and means “Birth of the Hill”. According to the historic stories of the local people this hill was used for religious purposes and thanks to those ceremonies the lands around the area would give the locals good harvests.
Micaela inherited the farm from her parents in 2006. Due to the economic crisis Micaela’s husband emigrated to the United States and Micaela took charge of the farm alone with her children. “Being a woman has not limited my agronomic practices and thanks to my children and other families we have been able to obtain satisfactory results”.
Micaela is part of the cooperative El Sendero, which provides training and support for the coffee producers in and around Concepcion Huista.
Micaela’s farm was established by her father and she inherited it in the year of 2000. “Today I am working on the farm myself, doing ﬁeld work and teaching my children the love and passion for the countryside”