Finca El Esperanza

At this farm we perform the natural process. We started processing this way because it is more environmentally responsible (because it does not use water and does not have the potential to contaminate waterways with decomposing organic matter).

We continued with the natural process because we realized that we could extend fermentation further and this allows us to achieve a desirable cup profile. We normally do 24 and 48-hour terminations (before initiating drying), as well as 200-hour extended fermentations. We dry the coffee in as little as 15 days when the weather is warm and the sun is out, but it can take up to 30 days when the weather is cooler and cloudier.