Colombia, Rodrigo Oyuela

High in the Colombian mountains, Rodrigo Oyuela pays serious attention to the ripeness of his coffee. He lets the cherries oxidise for 12-14 hours, weather depending, before pulping and removing the mucilage.

The mucilage and honey-water from the process is collected, and finally the coffee is washed twice with clean water.

The coffee is then slow dried in a Casa-Elda for 10-15 days.