At Finca Miramundo, we have taken the time-honored coffee growing traditions developed over the last century in Guatemala and western Honduras and combined them with modern, ecologically sensible processing techniques. Using methods learned from their forefathers, local “cosecheros” maintain, nurture, and once a year pick the mature fruit from the sinuous rows of mountain coffee.
To assure freshness, the ripe “cherries” are carried down the slopes to be weighed and processed the same afternoon they are picked. The beans are separated from the fruit or “pulp” and are twice sorted for quality by experienced eyes and hands. Our “wet-mill” equipment from Ecosistem S.A. of Antigua, Guatemala efficiently separates the first quality beans from those less perfect while minimizing water usage with re-circulating pumps.
The beans are washed in water from the finca’s own fresh water springs, and, during the latter part of the harvest – March and April – they are spread. Dried fens serve as shadecloth above while the beans are drying in the heat of the tropical sun on our patio. Nutrient-rich by-products are isolated in composting areas to avoid possible contamination of local water supplies.
At our high altitude, however, the early part of the harvest (mid-December through January) often occurs in misty, rainy conditions, therefore making patio drying impractical. During this time of year, we employ the tried-and-true “Guardiola” drum dryer. These dryers were first designed by European Guatemalan coffee growers in the late 1800s to evenly reduce the humidity of the beans to correct levels for stable storage.
Throughout the entire process from picking to drying, our coffee is handled with the care that assures the roaster a bean of maximum quality. We are certain you will be pleased with our beans and look forward to welcoming you to our coffee farm in the near future.
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