They use an agroforestry approach on their farms, including eco fertilisers and beekeeping for pollination and honey production. Eighty percent of their coffee is traditional, while the rest is exotic varieties. The 3 unfarmed hectares of their property is a dedicated natural reserve.
Three-stage fermentation
This lot, a Colombia variety, undergoes a meticulous three-stage fermentation: starting with an oxidation rest, followed by depulping and additional oxidation, and finishing with 40 hours of submerged anaerobic fermentation with mosto recirculation.
