Aldemar is part of Productores del Futuro, and as such, has received one-on-one tutoring with our field wizard Alberto, helping Aldemar achieve a differentiated cup. His lots start by harvesting the ripest of cherries from Monday to Tuesday and are left to ferment in closed barrels with Aldemar’s own recipe of coffee mucilage and water for 90 hours until washing. Parchment is then placed to dry on raised beds for around 12 – 15 days, depending on the weather.