The team at Finca La Yalena grows three different coffee varieties (Caturra, Castillo, Colombia) to produce their washed and natural micro-lots. According to Elkin Dario Montoya, dedication and extreme care during each different process make his coffee special. To create his Natural micro-lots, the coffee harvested is sorted and packed in bags and remains there for 35 hours. It is important that the bag is not broken and that afterwards, the temperature is not too high. Then, once the coffee is taken to the raised beds, Elkin makes sure that the layer of coffee cherries is no more than 1 centimetre high. Plus, as the cherries dry, he moves them constantly. The drying process lasts around 20 days.