Pedro Garcia Diaz owns 4 hectares of land near San Francisco in the San Jose del Alto district. Pedro grows bourbon, tabi and pache varieties and exports 80 bags of coffee a year. Since Pedro lives in the city, his family manages his farm, but he is always at his farm during harvest, pruning and fertilizing to supervise the work. The coffee is selected, then fermented for about 36 hours, washed, and then placed on tarpaulin mats to dry on the ground, where it dries for two weeks. San Jose del Alto is far from the cities. Thus, the conditions are right for especially high-quality coffee to grow in this wonderful region. But this is also its disadvantage, since the distance and the conditions are not always given or adequate to ensure quality. Pedro and his family work with great care to guarantee high quality year after year.