Yaneth is at the beginning of her specialty coffee journey, focused on planting more trees and refining her drying techniques. Like many in her community, she blends shared labour with hired help during harvest, a practical approach that supports quality while managing costs. San Ignacio’s unique microclimate — with warm days, cool nights and lower humidity — creates ideal conditions for slow, even drying. In the cup, it all shines through with silky notes of milk chocolate, juicy mango and ripe plum.
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