Javier Cantillo Vega said he has lived around coffee "since I can remember." He was taught how to farm by his father, and when Don Javier turned 20 and completed his military service, he returned home to buy a farm of his own and grow coffee to support himself and his wife.
Don Javier grows about 20,000 Caturra trees on the 5 hectares of his 12-hectare farm that is set aside for coffee. He picks the ripe cherry every 22 days during the season, depulps them in the afternoon using a traditional machine, then allowing the coffee to ferment under water for 24 hours. The beans are then washed 5 times and put in parabolic driers for 20–30 days, depending on the climate.
