Process: This coffee was picked and transported the same day to La Pradera (Cofinet's processing station). This lot was exposed to a dry anaerobic fermentation of 48 hours; during this fermentation period, de-hydrated mandarin skin was added to the anaerobic environment. Later the coffee was placed on raised beds below 35 degrees Celsius until ideal moisture content was achieved.

Farm/Grower Story: Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time for the local exporter. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. He's Cofinet's founder's father and been listening to his sons’ expertise in picking practices, sorting and processing of coffee cherries.