At Quimiapan, we hand-select seeds from the healthiest coffee plants, choosing varietals that reflect both quality and resilience. These seeds are germinated in shaded nurseries where they’re nurtured in rich, volcanic soil. Each seedling receives careful attention—because great coffee starts long before the harvest.
After germination, our seedlings are moved to the field, spaced 1.25 meters apart to give them room to thrive. Each coffee plant reaches up to 2 meters in height, nurtured under a canopy of shade trees that protect against heat and preserve biodiversity. The volcanic soil, high altitude, and natural surroundings create ideal conditions for slow, healthy growth.
When cherries reach optimal ripeness, we harvest them by hand—only the ones with the perfect sugar concentration, verified with a refractometer. This meticulous picking ensures that every lot starts with the highest quality raw material. Each harvest is collected in small batches, never rushed, to preserve the integrity and flavor of the coffee.
After careful handpicking, the cherries are sorted to remove any underripe or damaged fruit. We then apply one of three processing methods—washed, honey, or natural—each selected to bring out distinct flavor profiles. Fermentation is closely monitored for time, temperature, and microbial activity, ensuring each lot develops clean, vibrant notes that express the terroir of Quimiapan.
Roasting is where potential becomes flavor. Each lot is roasted in small batches according to its varietal and process profile—washed, honey, or natural. We use data-driven profiles and sensory feedback to bring out the most vibrant notes, from florals to fruit to chocolate. Roasting is not just a step—it’s an expression of everything that came before.