Gonzalo Pablo Garcia inherited the land where his father grew corn back in 2018, and out of curiosity planted 600 coffee seedlings to see if he could successfully grow coffee at his high altitude, considering it’s also a somewhat cold microclimate. After 3 years of tending and waiting, his first return was disheartening- small beans of poor quality. Thankfully, Gonzalo reached out to an agronomist who advised him on how to properly fertilise the soil in his conditions, and things took a turn for the better. Now he handles all of the farming and processing quite literally in-house with his family. They depulp the coffee on the farm to make it easier to reuse the cherry for fertiliser, then ferment and wash the coffee in plastic tanks in their house before being moved to the terrace to dry, tended to by the family turning the beans 3-4 daily over the course of 3 days. We’re very grateful to be able to share this coffee with you, and hope you’ll appreciate it as we do with each sip.