After careful picking, the cherries are left intact to ferment for 19-22 hours. They are then depulped without water to begin a second fermentation step in parchment and mucilage for 35 hours. After washing, they are mechanically dried to a moisture content of about 10.5%. Nearly a century old, and spread across five farms in Valle del Cauca and Cundinamarca, Café Granja La Esperanza has taken great strides under the Herrera brothers’ leadership and forward-thinking vision. In the last decade, the farm has transitioned away from traditional commodity-market coffees to the delicate and exquisite varieties coveted by the specialty coffee industry. The Herrera brothers' patience and willingness to experiment with rare varieties has won them numerous accolades from the SCAA and Roasters Guild. They are also known for their fair and innovative production and labor practices. Optimal work conditions are a priority at the estate, where workers are paid fair wages and child labor is not permitted.