Hacienda El Jardín has been in the Restrepo family for three generations. It is a majestic estate of 170 hectares on the outskirts of Manizales, Caldas.
They undertake a careful selection process by batches, prioritising the location of each coffee tree on the estate.
After exhaustive collection, a float process eliminates the least dense coffee cherries. Then anaerobic fermentation begins, which lasts 34 hours. Lastly, the coffee is put out to dry intermittently using mechanical means.