Finca Nuevo Bayunka encompasses 75 hectares dedicated to coffee cultivation. The farm's rigorous oversight during fermentation and drying yields exceptionally clean cups characterized by remarkable sweetness and body. For this semi-washed process, the coffee cherries are floated in water and then undergo an 88-hour anaerobic fermentation. After removing the mucilage and parchment, the coffee is laid out on traditional patios and turned continuously over a period of 6 to 8 days.
After graduating as an agricultural engineer, Don Ricardo Ibarra set national records for production yields. As his son Carlos noted, “If we can improve just 1% each year, over time we will have grown a lot.”
