Isidro Rodriguez bought his farm (EL MONARCA) in 2014, the variety IH-90 was already planted there, a hybrid genetic between Timor and Caturra. It was designed by the Honduran Coffee Institute (IHCAFE) to resist coffee leaf rust, a plant disease that is widespread in this area. The coffee cherries are harvested at full maturity by a team of 15 pickers, including his brothers and father. The cherries are then floated in bins and left to ferment for 24 hours. They are then pulped and undergo a dry fermentation of 25-30 hours. Once washed, the coffee is placed on raised beds for 2 days in full sun to drop the moisture quickly, before being moved to solar dryers where it is dried for another 15 days.