This lot is a 100% Yellow Catucaí harvested between March and July 2022. The cherries are taken to the washing station in the farm where a selection is done and cherries are pulped. Later, the parchment coffee is placed into stainless steel tanks which have been previously sterilised with vinegar. The tanks are then completely sealed, pumped with CO2 and each one is moved into a temperature controlled room for 4 days, where the temperature stays between 21 and 22 Celsius. During these 4 days, the tanks are given a shake 3 time a day, so the maceration happens evenly to all the beans in the tank. Once the average pH of the coffee reaches 3,8 this is then washed under shade and left to settle for a night. The next day the coffee is placed in African beds inside poly tunnels, where temperature doesn’t reach above 35 degrees. The coffee stays drying here for an average of 28 days until the humidity of the bean reaches 11%. Winners of the 2020 Taza Dorada in Ecuador, La Florida is run by the Coronel family and it’s a perfect example of a sustainable integrated farm. They are experienced farmers, producing in their land sugar cane, fruit and vegetables, they breed pigs, tilapia fish. The Coronel family run an agroforestry system in the farm where they pay special attention to the soil. They strongly believe that a healthy soil is crucial for achieving good cup quality. Hacienda La Florida was acquired by the Coronel family in 1993. They tell us that this was a Spanish hacienda back in colonial times and an indigenous settlement before then. The climate in the area is very warm and dry. It is surrounded by a primary forest which holds a wide biodiversity like orchids, civets, armadillos, deer and pumas. Ramiro and his younger brother Fabricio are both agricultural engineers. They have been cultivating coffee since 2014 after being introduced to the cultivation of specialty coffee by a project from the ministry of agriculture that aimed to re-activate the coffee production in the country.