Producer: Diego Lopez
Location: El Tambo, San Francisco Bajo
Altitude: 2100 masl
Variety: Castillo (8%), Colombia (8%), Caturra (84%)
Process: Washed EA Decaf Process

Diego Lopez has had a passion for coffee since his childhood. He acquired his farm in 2006 after working as an agro-engineer. In Finca San Francisco he grows primarily Caturra, a variety which has been engineered to be disease and pest resistant. Thanks to his interest in coffee and agronomy, Diego learns more and more about coffee every day. For these reasons he decided to experiment with honey processing, with the help of our sister company Condor Specialty Coffee.

Harvest and Processing details;

Cherries for the washed process picked in the first two selective pickings of the harvest. Cherries are depulped within 4 hours of picking. Beans are fermented for 24 hours on a cement drying patio, covered with a plastic cover in order to ensure the most anaerobic fermentation possible. Beans are dried on drying patios out of direct sunlight over an 8 day period, then in direct sunlight for 7 days. Condesa selected a lot to be sent for EA Decaffeination process. Coffee is submerged in Ethyl Acetate and agitated. The coffee is removed from the EA and steamed to 90 Degrees Celcius to remove all traces of EA. Coffee is dried to 11.5% Moisture content, processed for shipping and sent to Australia.