Santa Isabella Manor Coffee Variety

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St. Isabel's annual rainfall is about 3500 mm, with 9 to 10 months of regular rainfall each year. Continuous Rain Water (mostly drizzle) means that flowering is very staggered, with 8-9 blossoms each year. Due to prolonged flowering, coffee ripens at different stages, which means that up to 10 stages (with an interval of up to 14 days) are needed to ensure that only the most mature cherries are selected. In 2015, picking began on November 15 and lasted until the end of March.

After harvest, the red cherries will be trucked to the receiving cans on the farm. If the walking distance is long enough, you can also walk. And then mechanically pulped. The coffee is fermented for 48 hours and covered with a lid at night to keep the temperature constant. After fermentation, wash the coffee, then soak it in clean water for 24 hours to remove any mucus and then dry it.

At Finca Isabel Coffee, all coffee is dried in the patio for at least a day-although Rain Water's risk is reduced only at the end of the harvest and can be dried on the patio. Usually, after a day in the yard, the coffee is stored overnight in a wooden box and then transferred to a greenhouse to dry for 15 to 30 days, or until the humidity reaches a minimum of 30%. Most of the coffee is made in Guardiola according to a very strict and controlled drying schedule. Coffee rotates in these mechanical dryers at temperatures not exceeding 40 °C and rests between drying to stabilize humidity. Once the parchment coffee reaches a constant humidity of 15%, it is placed in the warehouse for at least 21 days and then sent to a dry mill for grinding.

St. Isabel trains 40 regular employees each year; as many as 500 seasonal workers are brought in to harvest coffee. Wicho says that although many farms in the area are finding it increasingly difficult to obtain labour

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