Finca Madre Tierra & Finca
During the harvest, all cherry is selectively handpicked to ensure high- quality coffee. Ripe cherry is rested for 72 hours to allow light fermentation. Then, cherry is transported to Beneficio El Carmen, a dry mill in Concepcion de Ataco, Ahuachapan. At the mill, coffee is pulped on an Ecopulper and laid, with its mucilage, on raised beds and patios where it sundries for 20 to 24 days. Workers turn drying parchment frequently to promote even drying.