Once harvested, the coffee cherries are left to ferment for 96 hours, then dried in silos, and finally dried on drying beds for a total of 204 hours.
Producer, Alvaro Andrés Cardona Molina is a dreamer and a go-getter. Andres has worked with coffee since he was 12 years old. He currently manages his uncle's farm, Villa Lucía, where he cultivates varieties such as Colombia, Castillo and Cenicafe. Andres is also mentored by one of our favorite Colombian producers, Felipe Trujillo, from La Ventolera. Andres' dedication and curiosity has taken him to new coffee processes and experiments, always seeking new ways of making his coffee a special one and we couldn't agree more.