Pedro Moreno is very well versed in producing coffee – taking after his father, Don Pedro began his own conventional coffee farm in 1957, and in 2009 he began to produce micro-lots of specialty coffee, gaining a wealth of Cup of Excellence rankings to show for it.

This geisha lot has been hand picked when cherries are at their peak ripest. They are then depulped, and added to fermentation tanks for an 18 hour dry fermentation. The parchment is rinsed four times afterwards, and dried in a parabolic solar dryer for 20 days. The parchment is checked frequently, and defects are removed during regular hand sorting. 

At 97 years of age, Don Pedro still farms approximately 9.4 hectares at 1550-1600 m.a.s.l., cultivating Bourbon, Pacas, SL-28, and Geisha varieties without pesticides or fertilisers. The Moreno family have since expanded from Don Pedro's original farm to include over 30 individual coffee producers across El Cedral's hillsides.