Gustavo Molano Ordoñez owns a 6-hectare farm called El Agrado, where he grows Colombia and Castillo varieties.
Cherries are picked when they ripen to a rich purple, and they're given a double fermentation.
First they're held in a hopper and in other packaging for 12 hours, then they spend 24 hours fermenting in a tank. After fermentation, the coffee is washed twice to remove the mucilage.
The coffee is dried in both parabolic driers and a drying structure with a gable roof, on raised beds in both situations. Drying can take anywhere from 15–30 days.
Gustavo says that coffee farming is his passion, and he continues to be interested in making improvements in every area of the process.
LEMON, LIME, RED GRAPE AND GREEN GRAPES
|Region||La Marueza, La Vega, Cauca|
|Variety||Castillo, Colombia, F8|