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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Potosi is owned by siblings Rigoberto and Luis Eduardo Herrera, third-generation coffee producers. Their grandparents started in coffee in 1945. The coffee was exposed to dry anaerobic fermentation of 30 hours, then placed on raised beds until 20% moisture content, afterwards placed inside grainpro bags for 80 hours, then dried on raised beds to 10.5% moisture. The farm produces classic Colombian varieties like Caturra, Colombia, and Tabi, as well as exotics such as Geisha, Sidra, San Juan, Mandela, SL28.”
