This amazing coffee was grown and processed by Baudelino Salamanca on his 1.5 hectare farm La Argelia. This is the first coffee harvest that Señor Salamanca and his family have exported as a microlot. This is mainly due to not having full access to specialty coffee importers and buyers which is a challenge for individual and small coffee-producing groups around the world, especially in Huila. Señor Baudelino’s coffee was harvested and processed very meticulously; cherries were continuously picked every 2-3 weeks once they reached peak ripeness and depulped the same day. The seeds were then submerged underwater for 5 days, a process which Señor Baudelino calls a “wet fermentation.” They’re then hoisted to raised beds where they were dried in the sun for ~15 days. Once proper moisture was reached, the seeds, still in the final parchment form, were stored in plastic bags until they were milled and bagged a few weeks later. Proudly imported by Semilla.