This particular lot from Nariño is the product of years of collaboration that started in 2014 between a group of 13 coffee growing families and Jesus Vallejo, founder of Soto Coffee in Colombia. Jesus helped the families improve their facilities, enabling them to share resources across their association. This resulted in improved crops and livelihood for all farmers. The fresh picked cherries are floated to remove underripes, depulped, and then fermented for 24 hours before being washed up to three times. They are then spread on patios for drying. These patios are have moveable roofs that allow the association to control the amount of direct sunlight the drying seeds receive. Information provided by Anthem Coffee Importer