The Beginning of a Dream
Don Raul Welchez bought Finca Santa Isabel in the early 1950s. He had always been a man of vision who had farms loved and appreciated good coffee. From the beginning, implemented procedures and techniques necessary to produce a high quality coffee.
Despite the volatility of coffee prices, gradually efforts paid off as more and more heard of Don Raul coffee quality. In the 1970s he managed to expand a little more to offer coffee to customers in the region.
By the mid 90's two sons decided to call the Café Coffee Welchez. Finca Santa Isabel is still run by Don Raúl two children, so you can be sure that when you buy Welchez Gourmet coffee, the quality is always high.
It has been more than half a century, but the farm "Santa Isabel" is what Don Raul display the day it was purchased "a place where families can make an honest living, the preferred location for wildlife where intelligent management land, water and forests are part of daily work, a natural laboratory classroom where young people from around the world can come to learn about agroforestry and coffee.
"Above all, Santa Isabel is a place where visitors can "feel at home", to find a table ready to enjoy a cup of coffee "Welchez".
What makes it special?
Soil and shade
Due to the amount of the rainfall we get annually, the soil has slight degree of acidity. This promotes a good distribution of the coffee plants’ roots, which in turn retains humidity and facilitates oxygenation.
Our Arabica beans grow in a 1000-1300 altitude. The higher the altitude, the finer the gourmet coffee will be. High altitudes cause beans to mature more slowly creating a harder, less porous bean.
Selection and farming
Trained pickers ensure that only ripe berries are selected at their optimal stage. Using wet mill processing, the bean’s pulp is removed within a strict time range after it is picked. Afterwards the beans are sundried.
From crop to cup
2. Classification and Pulping
The coffee is hand picked and carefully selected by ripeness and size, a very important step to achieve better quality coffee is selected.
After the selection, the coffee cherries pulp is removed and then it goes to fermentation tanks for 8 ~ 12 hours under meticulous supervision.
3. Drying the beans
The pulped and fermented beans must now be dried to approximately 11 percent moisture to properly prepare them for storage.
These beans, still encased inside the parchment envelope, are sun dried by spreading them on drying tables or floors, where they are turned regularly, and sometimes if necessary they are machine dried in large tumblers.