For Alejo Castro, the work done 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, in cherries, in tanks in which the oxygen is removed and replaced by CO2. After fermenting for 5 days, at a temperature of 18°C, the coffee is placed on raised beds and blended daily, between 8am and 2pm.
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.
The H1 variety is a hybrid between the Ethiopian Sudan Rume and the highly rust-resistant T5296. It was first planted on Alejo's farm in 2013.
