Andres Burga owns three hectares of land in the Calabozo area of San Jose de Lourdes. Andres farm is planted with caturra and catuai, which are grown and picked separately. Andres and his brother, Agustin, manage their farms together and although they carry out most of the farm work and picking themselves, they do hire temporary staff for the peak of the harvest. Once picked Andres ferments his coffee for 24-36 hours before drying for around two weeks on raised beds and lined patios.