Lucio Libardo Delgado Córdobahas been a coffee producer for "more than 30 years," he said, after his brother sold him his first plot of farmland in 1994. He watched his farming neighbors and learned from their mistakes, and he also took advice from "friends, technicians, and engineers who advised me to be very organized with the money and the administration of the farm."
Don Lucio grows 16,000 trees on 16 hectares of his 20-hectares farm, and he has selected Caturra for this lot. The bright red cherry is picked and depulped the same day, and a zaranda is used to sort the impurities. The coffee is fermented dry for 26 hours and washed once before being put in parabolic driers for 15&ndash20; days.
