Coffee is a family tradition for farmer Jesús Marin Argueta López. As a third generation coffee grower, his childhood was spent helping out on his father’s farm, supervising pickers during the harvest, collecting harvested coffee, and tending to the farm animals used to transport coffee cherries over long distances to the nearest wet mill.

When he was 20 years old, Jesús wanted to become independent and asked his father to rent him a plot land to rent for coffee growing. His father approved, and with this land Jesús created a coffee nursery, planted his fledging farm, and many years later his father granted him this land that become Jesús’ farm, El Chorro, as his inheritance.

Cherries are picked and de-pulped every afternoon. After that, the parchment coffee is placed into tanks and dry fermented for 12 hours. After fermentation, the parchment coffee is rinsed thoroughly and placed into the on-site parabolic solar dryer for approximately 15 days.