Don Julián's Estate

Coffee Farm

Sent directly from the farm to your cup

    Don Julián's coffee tradition is still alive at Finca El Rincón, an estate farm located in the Central Plateau of tthe Sierra Madre mountain range at 5000 ft over sea level.  It is completly sourrounded by two clear water rivers and by pine and cypress forests. 


The Coffee Farm Process  

Seeds and nursery

   Each and every plant in the plantation es carefully taken care of from the very beginning.  The new plant seeds are selected among the best seeds from the plantation.  This seeds are rooted in special facilities and then grown in the "almácigo" or nursery.  When the plants are almost one-year old, they are transported and planted in the fields under shade provieded by natural forest trees.


The Plantation

The fields are the place where the coffee plants are planted and will be their homeplace for the next 30 years.  Good soil  managment and environmental conservation techniques are fundamental to make the plantation a healty place for coffee bushes.  In this place, shade trees are necessary to reduce the stress caused by the sun to the plants. 



Three to four years after the plants are moved to the plantation fields is when the flower buds will appear.  This flowers begin a process that will end up about 8 months after in a beautiful red cherry.  The flowering period occurs at the time of the first rains of the year, between april and may.  During this days, the whole plantation realeases a very pleasant sweet smell that atract bees and birds. 


Maturation process and harvest

During eight months, nature takes care of the coffee plants and the development of the red cherries.  Beteween december and march, coffee is ready for the harvest.  The whole harvest process is done completely by hand.


 The "Beneficio" Process - The Wet Mill

    During this process the dark red coffee cherries are first selected to separate those cherries with some defects, after that the peel is removed and then the peeled coffee beans are selected again.  After this selection the beans are taken into big tanks where they are fermented to take away the inner jelly-like layer called mucílago.  After a careful 40 hour fermentation (time varies depending on weather contidions), the coffee is washed and then sent to the drying patios where the coffee is dried exclusively using solar energy.  When the coffee gets to a 12% humidity level it is taken to the next process and into the roasting process.

 Coffee ready for the wet mill process

Coffee peel removal

                                       Wet mill fermentation

Washed coffee







 Drying coffee in patios