Husband and wife duo, Alfonso Tejada Iberico & Karim Rosario Araoz Grandez, founded Café Monteverde, a cooperative based in their hometown, Rodríguez de Mendoza, in 2003. Their farm, Finca Timbuyacu, is the cornerstone of the cooperative, serving as a model farm, experiment station and more.
The farm’s name comes from a story Eleodora used to tell Alfonso about a spring on the farm that had so much water, the water spat from the spring as if were boiling. The name Timbuyacu comes from the Quecha words timbu meaning boiling and yacu meaning water.
The farm encompasses a wide array of elevations and sun exposure. In order to highlight the unique growing conditions on different regions of the farm, Alfonso and Karim created farm segments based on growing characteristics.
Cherry is selectively handpicked and then pulped using the farm’s motorized pulper. Coffee in placed in airtight containers and anaerobically fermented for 18 to 42 hours. Following fermentation, parchment is washed in clean water and then in thin layers on drying beds and patios. Parchment is turned frequently to ensure even drying. It takes approximately 15 to 20 days for parchment to dry.