Transcend Coffee & Roastery
Region: Pueblo Nuevo Vinas, Santa Rosa
Farmer: Javier Fernandez
Processing: Fully washed, dried on raised beds in greenhouses
Altitude: 1700-2000 meters above sea level
Varieties: Catuai, Bourbon, and Caturra
Javier and his workers harvest the cherries from their plot and deliver them to a neighbouring farm, Santa Ana, for wet-milling (where the skin and the pulp of the fruit are removed to prior to drying). Once in parchment (the protective skin of the seed), the green coffee is delivered to Bella Vista in Antigua for dry milling (removing the parchment), warehousing and export. Sr. Morales and his crew de-pulp them before fermenting the resulting parchment for 36 hours. After the remaining mucilage is washed off the parchment, it is dried in specially designed greenhouses or on large concrete patios. This can take anywhere from eight to twenty days. Temperature and moisture content are monitored throughout to ensure thorough and even drying.
The results of this work are evident in the continually improving quality of the coffee. This is our sixth year purchasing this coffee and we are excited to continue working with them in the years to come!
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