This regional lot is produced by ASMUCAFE, an organisation of female farmers from El Tambo, Cauca. The Association’s mission is to provide a better quality of life to its families, through collaboration of resources and knowledge.
These coffee undergo a slightly untraditional “double” ferment. Firstly the cherries are left in hoppers for 14 hours before being depulped in the afternoon. Secondly they are placed in open fermentation tanks for another 10 hours, prior to washing. The beans are then dried in a combination of parabolic dryers and sun for 8-12 days.