Maracay

Coffee Description By Ciccio

This coffee is the perfect answer to the question, “Do you only have Colombian coffee?”
We are constantly working to introduce you to different regions through the “classic” washed Colombian coffee.

Luz Helena grew up in Armenia and has been producing coffee for the last 20 years. She owns the Finca Maracay, an 8 hectare farm located at 1450 meters above sea level in Armenia, Quindio. With the help of her husband, Jairo, Luz began to learn how to take care of the coffee plants and what she needed to do to produce high quality, ripe cherries. For example, Luz found dealing with insects very challenging at first, and used Jairo’s knowledge to help her.

Process

After hand-picking the ripe drupes, the coffee is floated and hand-sorted to remove defects. The cherries are fermented in water tanks for 30 hours before being depulped and washed. The coffee is then dried under temperature-controlled conditions until it reaches the ideal moisture content.