This beautiful microlot comes from the two-hectare farm of Armel Moncayo in the Cauca region of southwestern Colombia. El Marcelo is located in the Colombian massif and benefits from an incredibly high altitude. This means that the cherries ripen more slowly and gain great sweetness and complexity over time. During processing using the washed method, the cherries go through a so-called peeler, where they hit metal discs with projections or spikes at great speed, and the skin and pulp are removed from them. After this step, we will be left with a green grain, on which the remains of the pulp (sugar) still remain. In order to remove these pulp residues more easily, the grains are left to ferment in tanks for several hours. After fermentation, the pulp is separated from the grain and will go down more easily. After that, the coffee from the tanks is moved to the washing channel, where the beans are washed with water and the last remnants of sugars - the pulp - are removed from them. Subsequently, the coffee is moved to concrete surfaces (patio) or to raised African beds. Here they dry for several days to a week in the sun.