La Fortaleza is a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane. For four months out of the year, the coffee is picked ripe and depulped the same day, fermented dry for at least 15 hours. the coffee is then washed until the mucilage is completely removed, and dried in a combination of raised beds and under canopies. Drying takes about 10 days, give or take based on weather conditions.
For more information about coffee production in Ecuador, visit our Ecuador Origin Page.
