Producer: Sebastian Jimenez
Farm: Finca Palermo
Region: Zamora Chinchipe
Altitude: 1,650 MASL
Varietal: San Salvador
Process: Washed
Roast: Light
Notes: Candied Lemon Peel, Cocoa Powder, Apricot

Imported by our friends at Caravela Coffee:

"The Jimenez brothers are a remarkable example of a family working together. They come from a lineage of coffee farmers, with brothers Carlos, Jorge, and Sebastian representing the third generation. Their grandfather and father passed down to them a deep passion for coffee. Eventually, they purchased their own farm, which they named after their grandfather, Palermo. They have been involved in coffee production since around 2005, initially selling on the local market as conventional coffee, without a differentiated price based on quality. Since 2020 they have sold their coffee to Caravela and have received better prices for their high-quality product.

"Following this partnership, they have received visits from PECA educators who have provided guidance on how to improve their farm management and processes. As brothers, they have focused on implementing an agroforestry system to preserve the flora and fauna of the farm, and they have implemented effective shade management with native species like juabos and porotillos.

"The Jimenez brothers initiate their coffee processing with a thorough manual selection of ripe cherries, which are then transported to the wet mill on the farm. There, the cherries are pulped, and the coffee is placed in sealed plastic tanks for a 48-hour fermentation period. The coffee is washed and moved to the drying area, where it will take around a month in overcast or rainy weather. In favorable conditions, it takes an average of 15 days to reach its ideal humidity level."