Words from Primavera, the green coffee importing company we bought this coffee from:
Mynor Cano owns several small plots of land that he uses to grow high quality coffees. This parcel, called La Montana, is named for the stunning mountain views and also serves as an homage to the microclimate of the mountain where it is situated. For Mynor, harvest is key to coffee quality, and workers focus on choosing cherries with a dark burgundy color. All unripe, shriveled, and defective cherries are carefully sorted out. The depulped coffee is fermented for approximately 30 hours before being dried on a patio for around 5-6 days.
He learned about growing coffee from his parents, and though his father has passed away, he honors their legacy by continuing to grow coffee in a way that respects the community and the earth. Mynor’s passion for growing quality coffee is clear, as is his commitment to a sustainable product.