Marisol Ramirez Serrano, who grew up in a coffee-producing family, manages Finca El Plátano in Chocamán, Veracruz. Since age 19, she has immersed herself in the coffee industry, gaining extensive knowledge under her father's guidance. Today, she leads the farm and oversees a roasted coffee brand.
Located at 1350 meters above sea level, Finca El Plátano cultivates Bourbon, Caturra, Colombia, and Typica varieties. The farm exports about 30 bultos (69 kg each) and employs one full-time worker and 10 seasonal coffee pickers, yielding an average of 300.80 kg per harvest.
At Finca El Plátano, coffee grows under shade, nourished by worm compost. The farm practices annual pruning and conducts five harvests yearly. After picking, the coffee cherries are de-pulped, floated, and rested for 20 hours before drying in a Guardiola for approximately 22 hours.
After processing, the coffee rests in sacks and bags for four months before export, ensuring optimal quality and flavor.
