|Volcán Santa Ana
|Natural Anaerobic 48h.
|Jaime & William Catota
Miramar and the Last ‘Coffee Mohicans’
Jaime and his son William are the last in his family to still grow coffee.
But this was not always the case. Not long ago there were many more Catotas who had their own plantations and were dedicated to growing coffee. And not just this family.
Jaime and William are among the few that remain who still maintain their coffee plantation and, thanks to their know-how, work and dedication, they do it excellently and the result is a great coffee.
The Industrial Coffee Trade and the Impact on the Local Economy
This plant financed them with a high interest, taking the harvest as collateral, and then paid them the harvest at a price below the price of production.
In this way they were in a debt-spiral that forced them to sell to the large processing plants at a low price.
The Impact of Specialty Coffee and Fair Trade on the Local Economy
Specialty coffee is not just a score given while cupping, but it is a concept that means much more.
Since they started dealing with processing plants that specialize in specialty coffee, Jaime and William have received interest-free financing and are paid double the C-Market price.
48 Hour Fermentation Coffee
The maceration process, which is also called anaerobic fermentation (since it takes place in the absence of oxygen) consists of letting the cherries macerate in their own juice with water for a period of time, in this case 48 hours.