Each farm within the community of Tablon de Gomez is 1-2 hectares, and produces 1300 kilos of parchment coffee per season on average. Community members or day laborers are hired during the harvest season while each family maintains their own farm throughout the year. Cherry is processed for defects, depulped, and dried on-site. Parchment coffee is loaded onto a mule for transport or driven to the nearest dry mill. Tablon de Gomez is a bright and sweet decaf with notes of caramel, honey, and nectarine.

Each farm within the community of Tablon de Gomez is 1-2 hectares, and produces 1300 kilos of parchment coffee per season on average. Community members or day laborers are hired during the harvest season while each family maintains their own farm throughout the year. Cherry is processed for defects, depulped, and dried on-site. Parchment coffee is loaded onto a mule for transport or driven to the nearest dry mill. Tablon de Gomez is a bright and sweet decaf with notes of caramel, honey, and nectarine.