"I started growing coffee in 2021, and before planting I studied the climate, altitude and soil, then sat down with my neighbours to choose the right varieties. We settled on Caturra and Bourbon, which suited our conditions and showed great potential in the cup. I pick only the reddest cherries, ferment them in plastic bags for 72 hours (anaerobic) while monitoring closely, then wash and dry them on the pampa before moving to my solar dryer. I stir constantly until the moisture is just right, because drying decides whether all the effort shows up in the cup. I'm still learning something new every day, always looking to grow a coffee that represents us."
— Jeremias Requejo
