DALILA

Of the 4 hectares, Anai dedicates 2 hectares specifically for growing a diverse array of coffee varieties including Bourbon, Caturra, Geisha, Catuai, Pache and Catimor. The farm's location provides ideal high altitude growing conditions for quality coffee production, with relatively high humidity and fertile soil.

Due to a shortage of pickers in the region, Anai's entire family helps harvest the coffee cherries by hand when they are perfectly ripe. Over the years, they have been experimenting with different fermentation techniques to draw out the best flavours.

After picking, the cherries are floated in fresh water to remove any beans that are over-ripe. The remaining cherries are then depulped and fermented in plastic bags under shade for 24-36 hours depending on the humidity levels. Finally, the parchment coffee is moved to raised drying beds where it lays for 9 days to slowly reduce moisture content.

By leveraging the excellent growing conditions and dedicating time to experimentation, Anai and her family are able to produce unique and high quality micro-lots showcasing the terrior of their farm in San Ignacio.