This coffee lot comes from a group of 18 small-scale farmers residing in the Arboleda region of the Nariño department. The coffee is grown at altitudes varying from 1600 to 2200 meters above sea level. The farmers use a double fermentation method, which is commonly practiced in Colombia. Initially, the coffee cherries are fermented for 36-48 hours. After that, the cherries are de-pulped, and the beans are fermented again in tanks for 30-50 hours. Finally, the coffee beans are sun-dried on patios for 15-20 days.
