Neftaly's parents instilled in him the love of coffee and from a very young age he began growing and harvesting coffee.
As the municipality of Inzá is categorised by the high quality of its coffee, he was encouraged to produce speciality coffee. In addition, 4 years ago, with the support of Banexport, he began planting Geisha and Bourbon Pink varietals as well.
Cherries are fermented for 36 hours in a hopper, then pulped and fermented without water, in a tank, for 20 hours. The coffee is then washed twice, packed in fique bags and placed on wooden pallets inside the storage room. The storage time for Yellow Bourbon is 21 days so that the coffee is allowed to stabilise.
A selective control is carried out to eliminate the grass that remove the nutrients from the coffee trees. Manual caretaking is done every 3 months and rust, a fungal disease which results in reddish patches on leaves, is eliminated through preventative control twice a year.