The Chavez family has owned this coffee farm since 1957. They have three varieties on 4 hectares, and Igork, who took over the farm from his grandfather, concentrates on tuning the processing and thus easily experiments with fermentation. To better understand his coffee, he opened a cafe and roastery in the local town, thanks to which he has the best possible feedback. Only the reddest cherries were selected for this lot, which were bagged for 36 hours to allow rapid fermentation. After that, the coffee was peeled off, but it could be dried on the African beds with the pulp for 3 weeks.