Cauca Reserve Natural - Colombia

Robinson’s farm, La Esperanza, is one of 77 that comprise the Asociación
de Caficultores del Centro del Cauca - a non-profit coop that serves to
improve coffee quality, fight against poverty and resolve social conflicts
in the region.  This Castillo lot underwent a 48-hour anaerobic
fermentation, before being silo-dried for 16 hours.  The temperature was
then increased to 98°F until 20% humidity, sealed in containers for an
additional 24 hours and then parabolically dried to a moisture of 10%.