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Nestor Lasso 36hr Mosto Washed TabiThis semi washed process from the El Diviso farm begins with a floating process to select only the fully ripe cherries. They then undergo an anaerobic fermentation inside cans for 80hrs at temperatures between 16 18C. Next, the cherries are transferred to a big tank where an oxidation process takes place over 25hrs. The coffee beans are then pulped and oxidised for 12hrs with their mucilage. Following this, the coffee enters a 36hrs submerged

and PVC rakes are used to move it during drying

and Bourbon varieties in Las Pirias

The coffee is then decaffeinated at Descafecol

Nelber Arevalo Heredia is the owner of just one hectare of land situated at 1850masl in the mountainous Huabal district of Jaén

and this lot

The coffee is then taken to raised African beds and slowly dried at 32ºC until the moisture reaches below 11%

the borders of Doña Idaly’s farm are marked by trees with bright pink leaves

The shade trees are mainly ingas

this year's lot contains a mix of the indigenous heirloom varieties 74110

colour and natural flavours of the Geisha in its truest form – as a fruit – and is currently the only known process that also preserves the structure of the coffee cherry's vitamins and antioxidants

The cherries are then floated and under or over-ripe ones are removed from the lot

They then get washed a second time and are dried on raised beds for 10-14 days before being packed and stored

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