Highlights

“Oscar Palacio learned coffee from his family in Jardín, Antioquia. His farm Finca La Soledad spans 5 hectares with 5,000 Chiroso trees. Cherries are selectively harvested, fermented in sealed bags for 3 days, depulped, then fermented another 3 days before washing and drying in a marquesina for 10–14 days.”