Jose Matias Hernandez owns two farms, where he grows a few different varieties, primarily Pacamara, Bourbon, and Pacas. He produces Washed and Honey process coffees, and he employs an interesting three-tier raised-bed drying system: He picks and depulps the coffee the same day, then fermends the coffee dry for about 28–30 hours before washing it. It is then moved to the drying tiers: It spends 4 days on the lowest level, 5–6 days on the midle level, and 5 days in full sun on the top. It’s moved roughly every 15 minutes for the duration, to maintain evenness.
Jose Matias is young, just over 25 years old, and has only been producing specialty-quality coffee for the past three years; before he started selling to Café Imports, he sold commercial-grade coffees only. He’s interested in growing his farm and has recently planted another manzana of Bourbon variety, and he wants to produce 86–88-point coffees consistently, year after year.