Finca Casa Quemada is located at Cerro de la Explosion (Explosion Hill) and the farm lies at a tremendous altitude for coffee growing, at 1,400 to 1,600 metres above sea level. This plantation grows Caturra and Red Catuaí in an ideal natural surroundings. The coffee harvest comes late here – in Nicaragua the usual period is March through May, but sometimes Jairo’s first pass isn’t until early May. This late harvest is an indication that his coffee remains on the tree longer, ripening more slowly and concentrating more delicious flavour in each ripe cherry.
All coffee is processed at the farm’s own wet mill. Only the ripest and most perfect cherries are picked during the harvest. These are delivered immediately to the wet mill, pulped, and then fermented in wooden tanks for between 14 to 20 hours depending on the climate at the time. After fermentation, the coffee is fully washed and then soaked in clean water until all traces of mucilage are removed. After washing, it is delivered to the Guadalupana mill in Ocotal where the coffee is carefully and evenly dried on raised beds. The drying process takes between 12 and 18 days depending of the weather, during which time it is carefully turned on a regular basis. After achieving optimal humidity, the coffee is rested and then dry milled at Ocotal mill when it is ready to be exported.