Melanio Sanchez Perez is the owner of 3 hectares of land in the San Francisco village, Huabal. Melanio grows bourbon, castillo, Catuia and typica varieties.
Melanio, with the help of his family, picks and processes his coffee. He generally ferments the coffee for 24 hours, but this is weather dependent. Once fermented and washed, Melanio dries his coffee on plastic mats on a patio, where it dries for around two weeks. As well as growing coffee, Melanio grows pineapples, yucca and other root vegetables and runs a small shop in the village where he sells his produce and supplies he buys in Jaén.