This family-run farm, located high in the San Ignacio Province, is dedicated to producing the best coffee they can, through experimental and controlled fermentation techniques. This coffee is fermented in cherry for 24 hours in closed plastic tanks, before being depulped and put back in the same tank to ferment again for an other 72 hours. The coffee is then dried without any mucilage. The result is a very unique flavour experience, offering a clean and elegant profile.