Willy grows both coffee and cacao on his farm, which currently has .75 hectares producing coffee and .25 hectares planted with new coffee trees that should begin to produce in the next few years. His plots are situated within an agroforestry system where native trees such as banana and pacae (guava) create a shade canopy for the coffee plants. Pest control consists of regular, timely weeding and pruning, and Willy normally fertilizes twice a year. However, in 2022 he was only able to afford one round of organic fertilizer.
At his own onsite micro-mill, Willy’s manual pulper is mounted on one end of a cement fermentation and washing tank. After running ripe coffee cherries through the pulper, he ferments them for 17-24 hours, depending on the weather (the warmer the weather, the faster the fermentation process removes any pulp (mucilage) left on the beans. Next, he washes the coffee three different times with clean water, then spreads it evenly out to dry under tents to ward off the frequent rains.