This coffee is the result of meticulous work by producer Felipe Contreras, who improves on the work done on the farm year after year. It is thanks to this work that in 2024, Felipe Contreras increased production of this coffee by 30% over the previous year.
This coffee is unique not only for its production method, but also for its process and the quality of it.
To achieve this, the cherries are harvested by hand during the day, and taken to the drying station at around 4pm. Here, the coffee is weighed, sorted and then processed.
This process is very specific. The coffee is placed in a stainless steel vat, where it ferments for 96 hours. CO2 is introduced into the vat, until a pressure of 30 psi is reached.
