Juan David and his brother Sergio Cardona come from a long tradition of coffee growers in the family. A couple of years ago they decided to do things their way, the new way. they produce this intense natural coffee that lingers with alcoholic, winey and stone fruit character. The natural processing starts in an anaerobic fermentation where the oxygen has been flushed away. After 1-2 days in this fermentation, it is taken out and sun-dried, always keeping the pulp.