This coffee is part of the Cedro Alto collective. A coffee farm collective with strict environmental criteria that pays farmers for their high-quality coffee then takes on the financial responsibilities of getting that coffee to specialty coffee roasteries.
 
This is a washed processed coffee, but with an extended dry fermentation of 24-36 hours. The Farmer, Segundo Ortiz, controls this dry fermentation by measuring the temperature and sugar content of the coffee, all without lots of technical equipment. This gives these coffees a much different profile from other local coffees. They also have a slower, two-phase drying process, which keeps the flavours of the coffee intact for longer.