This anaerobic microlot on the El Cerro farm is produced in the shade of trees that were there long before the farm came into existence. They ensure that the coffee trees are well nourished and that the cherries develop as well as possible.
During the harvest period, between December and February, the pickers are trained to select only fully ripe cherries.
This taste for perfection can also be found in the process, which is carried out directly on the farm. Here, an anaerobic process.
For this process, Fernando 'Leto' Escobar dries the cherries in an airtight container, without water, and leaves them to ferment for several days in a darkened room, at a stable temperature of around 15°C. They are then dried for 30 to 40 days.
