Jabiru

Jabiru is fully processed by smallholder farmers. Cherries are harvested ripe and then de-pulped usually by either manual or small-motored pulpers. This is then left to ferment overnight until the coffee’s remaining mucilage has broken down. Washing is then carried out, usually in specialised channels.

The washed parchment is always sun dried as the small holders don’t have access to mechanical driers. The drying takes advantage of every bit of flat, full sun space that can be found, which is limited in Huehuetenango due to the mountainous and shaded terroir. This means the coffee is dried on roof tops, small patios and on tarps. It must be turned to ensure even drying and avoid overfermentation or mold. Once the drying is complete the coffee is delivered to one Covoya Specialty Coffee's Farmer Centers. 

These Farmer Centers serve as one stop shops to support the many farmers that work with Covoya. Aside from being convenient delivery points for coffee, they act at training centers for good agricultural practices out of harvest.