Fidel is a young producer who is very dedicated to producing specialty coffee. He has a strong interest in experimenting with processing to increase quality, not only to obtain a better income for his family but also because of his passion for coffee. This particular lot is grown at 1800 meters, meticulously selected and then spends one night resting in the cherry. From there it follows a traditional 36-48 hour fermentation period depending on the temperature. It is then slow shade dried on drying racks. Slow shade drying allows for the coffee to achieve an even and desirable drying condition which is perfect for roasting and bringing out the intrinsic terroir of the farm.