Established in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse microclimates, singular volcanic soils, perfect altitude, and a tradition of excellence in coffee production, he established a small farm in the high Andes of Antioquia.
Each Veracruz lot is comprised of between 3 to 5 days picking. Each day, pulped beans are added to a fermentation tank with the previous days’ pickings. In this method of ‘extended’ fermentation, each consecutive batch raises the pH level, permitting longer fermentation time.