Juan Pinto

Harvesting is done by hand, selecting only the cherries at their peak ripeness, identified by their deep red color. After harvesting, the coffee is depulped and placed in plastic bags to undergo a controlled fermentation lasting between 24 and 48 hours. Throughout this process, Juan constantly monitors the coffee using traditional methods learned through experience; the fermentation is considered complete when the mucilage begins to separate easily from the parchment. Subsequently, the coffee is washed with fresh water and transferred to raised drying beds, where it dries slowly over a period of 15 to 20 days until it reaches a moisture content of approximately 12%.