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Due to the climate and altitude, harvesting happens from December to March.

During this process, coffee cherries are carefully selected for their deep purpley red hue. Only the ripest cherries are picked for processing.

The daily harvest is taken from the field and soaked in a large water tank or sifón, where the second selection takes place. This is determined by density difference. The best cherries sink to the bottom of the tank and are then used in the further process while the floating cherries are processed separately.

After this selection, the cherries are moved out of the tank and into the de-pulper. These machines separate the cherry pulp and the internal coffee bean. This bean moves into a rotatory selector, eliminating residual pulp.

After all this, the beans are put into tanks where the 24 to 48 hour fermentation takes place. This eliminates the jelly inside of the seed called mucilage. After fermentation, coffee is washed and spread out to dry in the sun. This takes 8 to 15 days, depending on the weather conditions. The coffee is then hulled, meaning the last outside layer (the pergamino) is removed, leaving us with green coffee ready to roast.

About the farm

Finca El Rincón is steeped in coffee tradition. The first family plantations were located in the surrounding Lake Atitláns, part of Finca San Julián since 1860.

This coffee tradition has been passed down and improved through each generation. This has culminated in the perfect mix between a time tested production process and modern processing techniques.

The legacy of Don Julian lives in the coffee plantation at Finca El Rincón. This estate is located 5000 ft above sea level in the Central Plateau of the Sierra Madre mountain range. Surrounded by two crystal clear rivers, the coffee plantation occupies more than 90% of the farm.

Every coffee tree on the farm is carefully nurtured of from the start.

When the plants turn one year old, they are transported into shady fields where top growth minimizes the stress on the plants.


Two years after the coffee plants are taken into the planted, they are ready to produce their first cherries. The production then continues annually.


Harvest and Processing

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