The coffee is planted across an altitude range of 1700 to 1900 meters above sea level, and you see a broad selection of coffee cultivars including Caturra, and Bourbon. The coffee cherries are collected and pulped of their fruit, then fermented for up to two full days to break down the sticky fruit mucilage stuck to the green coffee seed. After fermentation, the coffee is washed again in clean water before moving to dry for roughly 3 weeks.