I produced the coffee you have in your hands!
Finca El Sendero
Guillermo is the only one in his family who follows the coffee growers tradition. He has a wealth of knowledge within as a coffee grower, this was built from helping his father from a very young age and his curiosity in coffee production. He is always looking for new methods to improve the quality of his coffee.
Guillermo has a very strict cherry selection criteria on his farm, once the cherries are picked Guillermo uses the washed or natural process method. After screening, only the ripe cherries are allowed into the de-pulping machine. The fermentation process period takes roughly 24 hours. After fermentation, the coffee is washed and sun dried on patios and drying beds until 11% of humidity, then a coffee sample is taken to the Lab.
Parchment coffee is packaged and stored in the farm until lab results are available and price is agreed
February 3 -2019
According to the score 84 Colombian Artisan Coffee offer to Guillermo 25% more than the market price.
Guillermo happily agreed .
The coffee is weigh and stored in Colombian Artisan Coffee warehouse under right conditions to preserve the right humidity and quality.
1 day later the coffee is shipped to the milling in Medellin