Alirio Rodriguez has been producing coffee for more than 30 years. He’s a third-generation coffee producer and, at the age of 15, he bought his farm, Finca El Recreo. Today, he is focused on achieving high coffee quality and sustainable prices. He is joined by two of his adult children who work with him on the farm. Alirio transitioned to specialty coffee in 2018. He made the switch because of the low prices of commercial coffee and the desire to improve and expand his coffee production. Once ripe, red cherry is harvested, Alirio ferments cherry anaerobically in sealed plastic bags for 100 to 120 hours. Then, he removes cherry and lays it on raised beds to dry. Cherry is raked frequently to ensure even drying. It takes approximately 15 to 20 days for cherry to dry.