San Ignacio is home to several Cup of Excellence finalists, and this has inspired Bernardo to focus on producing better coffees. One hectares of his small farm is dedicated to coffee growing, surrounded by extensive forest with great bio diversity. Bernardo is taking part in a government-led initiative to protect pristine forest in the region.
Ripe cherries were de-pulped and fermented under water for 18 hours. After a second soak, the coffees were dried for 15 days on raised African beds