Ripe cherries are picked every, then sorted by floating to remove debris and defective fruit. A final hand-sorting removes unripe or overripe cherries before fermentation. Fermentation occurs in sealed tanks. First, cherries ferment for 72 hours with lactic cultures. Then, they undergo a second 60-hour fermentation with added water. Afterward, cherries are solar-dried for 6 to 24 hours, depending on sunlight, and then further dried using controlled electric convection to a max of 39°C. César Ledesma is the dedicated producer behind Finca Betel in Colombia, where he focuses on precision processing and quality-driven coffee cultivation. With a deep respect for tradition and innovation, his work reflects a commitment to sustainability and flavor excellence. This is the second time we've worked with César. We first heard about him from Paolo at Regalia Coffee. He had high praise for César, so I knew I had to bring him into our lineup. We've found his coffees to be bright and clean, and always easy to drink. On top of growing amazing coffee, César has been amazing to work with. We hope to continue to buy direct from him. :) Go with a V60. I've been pushing, but if you push too hard, you muddy the brightness. Water temp: 95C+. Brew recipe: 0. 18g grounds, 60mL bloom (for 40 seconds), 60mL second bloom (for 40 seconds) -- use small spoon to stir as brew sits, 180mL pour (to 300mL) -- apply light swirls if grounds are sticking to brewer sides. You should be at around 3-4 minutes drawdown. If you are hitting it quicker, try going finer. Rest notes: 2-4 weeks+ The finish settles the brew into something more toned down over time.