María Trancito (APROCOMSA FLO ID 48213)

Finca La Encantada
Producer: María Trancito
Altitude: 1,520 MASL
Variety: Catuaí, H27 and Geisha
Processing: Washed
Harvest: December to March
Location: Guascotoro, San José

About the producer:
Doña María Transito, is a second-generation coffee farmer. Her mother María, was the first person in her family to grow coffee. María the younger began her coffee project at the age of 28. She saved up some money from selling candies and food and purchased her small parcel in the community of Guascotoro, San José, close to Marcala.

Finca La Encantada is a coffee farm that began from zero. She started her nursery and planted her own seedlings in order to become the productive farm it is today, which allowed Maria to provide an education to her children and improve the overall conditions of her family's life. 

Doña María recognizes that in the beginning it was not easy to start working in coffee because at the time there was not a lot of information about organic production. With time, the COMSA organization appeared with a very different vision with which she identified and began to put into practice. 

Doña María, along with her children, have dedicated a lot of time learning about the different coffee varieties and processes in order to improve and maximize the potential for quality in the cup. Harvest after harvest, quality has been constant. 

In Finca La Encantada they have put in place practices that are friendly to the environment, resulting in high fertility levels that provide high yields and cup quality.

Washed Coffee
The process begins at harvest by picking cherries at their optimal point of ripeness. Once cherries are collected, they are sorted through a screen to ensure no damaged beans are pulped. After they are sorted, the cheries are pulped and dry fermented in a pile. Temperature is montir¡tored while the coffee is fermented and the length of fermentation time is controled depending on ambient temperature.  Once desired fermentation is achieved.the coffee is washed and laid out to dry under partial shade. The coffee will remain for approximately 12 days, depending on weather conditions. During this time, they ensure to  move the coffee in order to dry it evenly. Once moisture reaches12%  the coffee is bagged and delivered to the warehouse.