Mauricio Jimenez has been harvesting coffee since childhood. Dreaming of having his own plantation, he immigrated and worked in the United States to achieve his dream. Although Mauricio did not grow up in a family of coffee producers, he is extremely passionate. He worked hard to buy his own farm and his next goal is to be able to equip himself to process his own grain and thus make his work a family business. Mauricio first experimented in order to know the potential of San Martin. To his delight and that of his clients, his vision has borne fruit. Since then, he has been sharing his knowledge and teaching pickers to harvest only mature cherries in order to get the best yield from his plantations. While this has its share of challenges, Mauricio sees his progress from one harvest to the next. Today, he can now produce up to 60 bags of specialty coffee. To process his coffee, Mauricio uses the facilities of Mauricio Vindas near the town of San Pablo. Since he processes the coffee for him, he monitors the processing at all times. Mauricio drives to the car wash with his truck full of ripe cherries. They are then mechanically depulped, making sure to leave about 20% of the mucilage. The grains will then be laid out in drying beds and will remain there exposed to the sun for about 10 to 12 days, allowing a humidity level of around 10% to be reached.