For Alejo Castro, the work carried out on the farm must be carried out with the utmost care, throughout the year, to ensure a quality harvest.
It's all about ensuring that the soil is properly nourished, and protecting the coffee trees from disease, so that the cherries develop to their full potential.
When Alejo talks about his processes, he insists: his aim is to naturally develop the strengths of each coffee.
For this batch, the coffee is fermented into cherries in cans that allow oxygen to be removed and replaced by CO2. After fermenting for several days, the coffee is placed on raised beds and stirred daily, between 8am and 2pm, to ensure even drying.
The coffee is then covered to retain maximum heat until the following morning. The operation lasts until a humidity level of between 11.5 and 10.5% is reached.
