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Ubeimar Narvaez has been growing coffee in San Miguel for fifteen years. After five years of renting a plot, he was able to buy his own land, though the space was too small to hold a plantation and a house. Fortunately, Ubeimar was able to use his last year’s premiums to purchase a second small farm. Finca El Traphice is a 2-hectare farm, large enough to build a home and grow coffee.

When he started, Ubeimar delivered coffee to the Federation and fermented it for only sixteen hours. He then realized that he needed longer fermentation times, especially because the overnight temperatures at his farm were particularly cold due to the high altitude. Seeing the great cupping quality of his neighbors’ lots after trying longer fermentation times, Ubeimar followed their lead and changed this harvest to have forty-eight hours for fermentation.