Description
HISTORY:
Felipe lives in a village called Algeciras where he manages his small 3-hectare farm together with his wife.
PROCESS Harvesting of ripe cherries, where Felipe himself helps with the collection and leaves the cherries fermenting for 2 days in anaerobic tanks. Afterwards, he pulps the coffee and lets it ferment in an aerobic tank for another two days. Finally, he washes it with mountain water.
DRYING Drying takes place in small covered patios for 18 to 25 days, depending on the weather conditions. The coffee is spread out in a thin layer to control the drying process and is constantly stirred.
It is one of the best coffees in the area.
