Cooperativa Zacharry Padilla is made up of individuals who know nothing else but to work with coffee because it is what they have done all their lives. Not to mention the areas it covers which are well known for cultivating great coffee. These farms have been passed down from generation to generation.

The technology they used is organic. Natural shades provided by different trees such as Guabas, guajiniqui among others. The coffee harvest happens, between the months of November through March. The water used is from streams that start in the farm which ensures that it is clean. The coffee is fermented between 18 and 24 hours depending on the climate.

Coffee is harvested manually and the person that picks the coffee is also the person that transports it on his bare back to the mill. I ensure that only red beans are picked, pulping is well regulated, the proper time is given for fermentation and clean water is used in the depulping stage. In order to preserve the environment we protect sources of clean water and plant fruit trees.

Number of employees in farm:
250 permanent 1300 temporary during harvesting

Altitude:
1100 to 1300 above sea level