Edgard Ramirez has a 20-hectare farm in Huila region. He cultivates varieties of castillo, pacamara, ombligon and F6. He works at the farm and purchase point together with his wife.
The process of this lot is unique. The coffee has been hand picked and hand sorted to ensure only the perfectly ripe cherries are used. Fermentation starts by washing the cherries and removing floaters. The coffee is sealed in airtight bags for the 60 hour anaerobic fermentation, pulped and washed for 12 hours with minimum amount of water in the fermentation tanks before drying. Drying of the coffee is fully controlled by using mechanical drier instead of typical raised coffee beds or patio drying. This will increase the sugar content in the end and helps to avoid any unwanted dirty/fermented flavours. As end result we will have coffee with clean and exiting taste notes!