Nicodemus Sixto Garcia is the coee grower behind El Espinal, a small-scale plot. In the Ozolotepec area where the farm are, the harvest begins in January and ends in March. For them, it is fundamental to work their coffee traditionally, focused on collecting the best cherries to obtain a good cup. Here, coffee is usually fermented for 30 hours and then dried in concrete patios. However, to create an optimal environment for drying, they have native trees around the patios to provide shade and create a naturally fresh environment.
Not surprisingly, Nicodemus has been growing coffee for almost 40 years, and three years ago, he began to market his coffee in the specialty market. He did not know by then that he had such good quality, and for many years, he sold it at not so profitable. Now, he is motivated to continue investing in quality, in renovating the farm, knowing that his coffee is paid fairly and valued abroad. For them, it is a pleasure to know that roasters value their work, knowing the coffee is free of contaminants and processed by hand.