Víctor employs a meticulous and innovative processing method. He selectively harvests only the ripest cherries, then floats them to remove defects. After depulping, the coffee is placed in sealed containers for a mixed fermentation with yeast lasting 65–80 hours. The parchment is then washed and dried on raised beds for 10–15 days, depending on weather conditions.

While Victor grows a slew of incredibly high quality varieties, this lot is 100% Caturra. Caturra is arguable the original high quality variety in Colombia and has become increasingly rare over the past several years due to its low resistance to disease.

This is the very first coffee we have ever carried using industrial yeasts for the fermentation!