Edith Enciso, Wilson Rodriguez, and their son Wilson Eduardo all share a passion for the craftsmanship of growing high-quality coffee.
Each of them run their own field on their 14-hectare land. They mainly grow Colombia and Caturra, which combined makes for a sweet, aromatic coffee.
The coffee is hand-picked, and all cherries are gathered in the center of their land where they are processed. This is a fully washed coffee, dried on parabolic beds; a raised table covered to protect the beans from any rain and direct exposure to the sun.
This is a very stable process method, that effectively dries the coffee consistently for up to 30 days leaving us with a clean and delicate cup.