History

Finca San Luis, has 42 hectares. It is semi-forest; it is friendly to birds. Mr Omar Arango has been in charge of Finca San Luis many years ago. He is being dedicated to improve the process and production of specialty coffees, learning about more efficient ways of collection and sorting, and also the most processes benefit, achieving today optimize resources.

Process

On this farm, harvesting is done in detail, it means. Initially when the coffee is picked, the cherries are deposited in a tank and a separation is made by filling the tank with spring water. In this process, classification and separation of the coffee is made to process only the beans that have better degree of maturation and have better characteristics. Afterwards coffee is pulped immediately, then it proceeds with dry fermentation for a period of 24 hours.