This 100% Caturra lot comes from a new farm called Finca La Llama. At La Llama, Pedro hires pickers from the Villa Rosario community to carefully handpick the coffee during the harvest. These pickers are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime. Selective picking is always very important and is particularly important for naturally processed lots like this one, to ensure a very sweet and clean cup. The Rodriguez family has found that the very ripest (almost purple) cherries provide the best cup. After being picked and weighed, this coffee was carefully washed and laid out to dry on raised African beds and turned every hour. After about one week on the raised beds, the coffee was then placed in a coco dryer. We have not seen coco dryers used in coffee before, however, Pedro is always innovating and trialling different processing techniques. He has found that these driers help to dry the coffee slowly and consistently. The coffee sits in the large steel vats for around 35 hours at temperatures no higher than 40˚C, and turned every 30 minutes. Once the coffee was dry, it was transported to La Paz where it was rested, and then milled at Agricafe’s dry mill, La Luna. At this state-of-the-art mill, coffee is meticulously hulled and sorted using machinery, and is also sorted carefully by hand under UV and natural light.