When Felipe Contreras' father set up his farm in 2012, bourbon was the first variety planted. Today, Felipe is the one in charge of the farm. Gradually, he diversified the varieties, like this caturra.
For this process, Felipe creates a thick layer of cherries in the bins that are usually used to wash the coffee. After picking, the cherries are immersed in water and Koji yeast for 96 hours, after which they are left to dry under close supervision for between 20 and 25 days.
On the farm, Felipe is very influenced by permaculture. He aims for the most sustainable production possible, under shade and in symbiosis with his ecosystem, to produce cups with a complex profile.
To fertilize his coffee trees, Felipe produces his own biofertilizers, insecticides and fungicides, in a completely natural and autonomous way.
