This Paca Nature from the El Cerro farm is produced in the shade of trees, and is closely linked to the history of the farm. This variety was developed by his great-grandfather, and although it is not the most resistant, Fernando 'Leto' Escobar is very attached to it.
During the harvest period, between December and February, the pickers are trained to select only fully ripe cherries.
To create the natural process for this coffee, Fernando Escobar dries the cherries for between 30 and 40 days, depending on the moisture content.
To ensure that the berries absorb as much mucilage as possible, he plays with the thickness of the cherry bed and alternates between sun and shade, to maximize the amount of fruit in the cup.
