From Cherry to Cup
The Art of Coffee Harvesting
The Coffee Cherry
At Granja La Micaela, nestled in Alto Boquete at an elevation of 1,200 meters, our coffee cherries flourish in nutrient-rich soil, benefiting from the region's unique microclimate. We cultivate three distinct Arabica specialty coffees: Catuai, Pacamara, and Geisha. Each cherry ripens on the tree, transitioning from green to deep red, signaling peak maturity and the promise of exceptional flavor.
Handpicked Excellence
Our skilled harvesters at Granja La Micaela meticulously handpick only the ripest cherries, ensuring that each selection meets our high standards. This labor-intensive process is essential for producing superior coffee, as it prevents unripe or overripe cherries from compromising the final product's taste.
Sun-Kissed Transformation
After harvesting, our beans undergo a meticulous drying process to reduce moisture content, crucial for preserving quality and flavor. This natural method enhances the beans' inherent characteristics, contributing to the rich profiles cherished by coffee enthusiasts.