Most of the coffee growers from this region, are very small with only between 1 - 3 hectares with 89 associates in this group. They are responsible for full management of the farm and will pick the coffee themselves only asking for help from their neighbours when needed.
|LOCATION||Monte Bonito, Caldas|
|NOTES||Toffee, Red Berries, Chocolate|
During the harvest the coffee is picked, depulped and left to ferment for between 16 to 18 hours. Next day the coffee is then washed and is ready for drying. Some of them have ´´Eldas¨ (on the roof of the house), some others ¨carros quindianos´´ (drying beds with a rail system ) the rest have a parabolic tents for drying the coffee for between 10 -14 days depending on the climate.