A family decision, the recommendation of a friend involved in coffee cultivation, and the availability of a plot of land led Armando to venture into coffee farming. Since then, he and his family have spent ten years learning about this crop and, five years ago, they started focusing on producing quality coffee at his Finca Los Amates. The farm’s name refers to two Amate trees (Umbrella trees) that have graced his land for many years and are, therefore, protected.
Armando says the farm makes him enormously proud. “Above all, I feel free when I work, and it’s satisfying to see the plantation full of crops, hoping to harvest the fruit every year while receiving remuneration. Today, I’m the representative and administrator of the farm, and the entire agronomic management is in the hands of my son, Rudi Jovani. During harvest time, we hire people from the community to do certain tasks, and we work as a family the rest of the year.”
Regarding coffee processing, Armando and Rudi say it all starts with excellent selective picking. To process honey coffees, they first let the cherries ferment in clean bags for 72 hours (about three days), depending on the weather. This is made possible due to the elevation and cold climate of the region where the farm is nestled. To remove the lower-density cherries, they also float the coffee. Washed coffees also undergo a 48-hour fermentation in cherry; then, the coffee is pulped and fermented in parchment paper for another 12 hours. The drying process is entirely on raised beds. On average, honey coffee takes 30 days to reach its optimal moisture level for storage, and washed coffee takes around 20 days. It is essential to mention that these drying times coincide with the climate in the region during the coffee season. Currently, the varieties grown on the farm are Pacas, 98%, and Cuscatleco, 2%.
