Diego focuses on drying, bean selection, and coffee sales. The pursuit of specialty coffee has been a significant endeavour for Diego, as it adds value to his product and ensures higher profitability. Through his commitment to quality, his earnings have improved, allowing him to invest in various farm improvements, including the wet mill.
Diego initiates the coffee processing by carefully handpicking ripe cherries, which are then taken to the dry mill on the farm. Once there, the cherries are collected in a reception container over a two-day period. Subsequently, the cherries undergo floatation to remove any defects, followed by draining of the water and pulping the cherries without water. Afterward, the coffee is left to ferment for 60 hours before being transferred to covered drying patios, where it will remain for 15 days to reach the optimal humidity content.
This classic profile allows for an exceptionally well rounded and balanced cup, providing the best Colombian experience, Enjoy!
DIEGO ANDRADE & DANIELA VALENZUELA
IN: 20.5g | OUT: 48g | TIME: 21sec
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