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, tartaric acid and cinnamon were added, later the coffee was pulped and placed on raised beds below 35 degrees Celsius until ideal moisture content was achieved.
Farm/Grower Story: Andres Guaca is a small grower from San Adolfo, Huila. For 3 years Andres has been producing washed coffees, but only after meeting Cofinet, he received proper guidelines on how to process naturals minimizing the risk of the defect. Andres got trapped in the specialty coffee world and these days he also grows Pink Bourbon, Gesha, and Striped Bourbon.