When Jorse Enrique Daza Buesaquillo was 15 years old, he planted his first coffee lot on a segment of his father's farm, and with the profits from his crop he bought more and more land, until he now owns more than 4 hectares on which to grow coffee. He and a friend who is a coffee cupper developed the processing technique that Don Jorge uses on his farm, experimenting with how long the fermentation should take.
Don Jorge's farm is 4.5 hectares, 4 hectares of which are planted in coffee. He has about 14,000 trees on his property, and picks only ripe cherry every 21–30 days during the harvest. The coffee is depulped with a traditional machine and impurities are sorted out using a mesh zaranda. The coffee is washed five times, each time a zaranda is used, then laid out in parabolic driers for 8–16 days.
