El Sendero

Andrés, a Biochemical Engineering who's always been marked by his coffee-growing roots, which motivated him to pursue a professional career linked to the coffee world. He now owns two farms, both in Cauca: one, where he grows varieties such as Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Geisha, and Sidra. While he's in the process of improving his processing structure and capacity, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed to ensure a bigger and standirtisize volume.

Hand-harvested and floated for selection, the cherries undergo an initial fermentation in closed tanks with active mosto for 48 hours. After depulping, the coffee is fermented in closed tanks for 24 hours to enhance its floral characteristics. Dried on raised sun beds in three stages, with increased sun exposure every five days, for a total drying period of 15 days.