Coffees at finca La Joya are picked in three to four passes, meaning the producers/workers pick the ripe cherries in one block. In Yermy’s case he is careful to handpick the cherries, and carry out an additional round of sorting the cherry by hand to ensure the best results.
After the cherries have been fermented they are dried on raised beds for approximately 15 days until they reach a stable humidity around 11%, which is ideal for quality, consistency and shelf life.
1950 - 2000 metres above sea level
Red Apple, Marzipan, Chocolate