VILLA GLORIA · EL VERDAL · PIJAO · 1,550 M

Three processes, three different coffees.

The same bean — Castillo, Papayo and Bourbon, grown at 1,550 metres — gives three coffees that taste nothing alike. What separates them is time: how many hours it ferments and how many days it dries in the sun.

Washed

Fermentation: 18–20 hours
Drying: 3–4 days in the sun

The cherry is pulped and ferments briefly: it is washed before the mucilage passes on its sweetness. The cleanest and most defined of the three.

Honey

Fermentation: 36 hours
Drying: 5–6 days in the sun

Dried with part of the mucilage still on. Twice the fermentation of the washed, and that honey clinging to the bean is what gives it its name and its body.

Natural

Fermentation: 80 hours
Drying: 12–15 days in the sun

The whole cherry, unpulped, drying in the sun for two weeks. Four times the fermentation of the washed: the most intense, and the one most at the mercy of the weather.