Jairo Quiñones Quinayas has dedicated nearly three decades to coffee. He began as a coffee picker before saving enough to purchase his own land, where he gradually built Nueva Zelandia through persistence, continuous learning, and a commitment to quality. Today, he works alongside his family, combining experience with constant refinement of his practices to produce coffees that reflect both his dedication and the character of his farm.

Coffee production at Nueva Zelandia is based on careful year round farm management that promotes healthy trees and consistent quality. The plantation is weeded several times a year, while fallen and damaged cherries are removed after harvest to reduce pest pressure. Plantains, beans, maize, avocados, and citrus trees grow alongside the coffee, providing shade, improving soil health, reducing erosion, and supporting the farm’s biodiversity.

Fertilization takes place every four months using nutrient blends adapted to each coffee variety and its stage of development. Additional foliar and drench applications are used whenever needed to maintain tree health, while compost produced from coffee husks is applied annually to improve soil fertility and support a healthy microbial ecosystem.

Harvest takes place mainly between October and December, followed by a smaller mitaca harvest between May and June. Only fully ripe cherries are selectively handpicked before flotation sorting removes defective fruit and impurities. The coffee is then fermented for up to 72 hours, with the exact duration adjusted according to ambient temperature, before being thoroughly washed to ensure a clean and balanced cup profile.

The coffee is dried naturally on raised beds or patios inside greenhouses for 7 to 15 days. During drying, the
coffee is turned several times a day to promote even moisture reduction and prevent unwanted fermentation or mold growth. Once the coffee reaches its ideal moisture content, it is rested in fique bags on wooden pallets before storage and export.