Margarita has been producing coffee for over 15 years. She was able to access a farm where she could grow some agricultural products for her family and gain an income. In 2007, she started cultivating her first crops of Caturra and Bourbon. Her farm, El Mispero, is located in the village of Coipa at 1700 m.a.s.l.
This micro-lot bourbon is harvested following strict ripeness criteria, later floated and hand-sorted to remove any defects. Cherries were exposed to 30 hours of underwater fermentation before being pulped. The parchment was gently washed and later dried under temperature-controlled conditions until ideal moisture content was achieved.