Ivan Serrato Rojas has been growing coffee plants for 32 years. His 4 hectares of land are fully utilized for growing coffee plants and his passion shines in the result. During the relatively long harvest period which culminates in March, Ivan’s focus is on harvesting the coffee beans at the peak of their ripeness. Once the harvest is completed, the coffee beans are poured into a small pool and fermented for 24 hours. The beans are washed twice, with a 10-18 day drying cycle on parabolic drying beds.
The cleanness of the coffee translates all the way through into your cup; this unique coffee will delight every lover of full-bodied South American brews.