Highlights

“David Berrio, a second-generation coffee grower, manages Finca La Casita — 1.5 hectares with over 5,000 Chiroso trees. Coffee is picked and left in sacks for two days, transported by horse to the wet-mill, depulped and left in a stainless steel tank for 5 days, then dried in a traditional Colombian casa helda dryer for 8–12 days.”