Here is an extraordinary Colombian Specialty Lavato, we really like Natural Colombian Specialty Coffees, but Lavati remain something wonderful the moment we find them on the market. This coffee, with notes of flowers and tropical fruit, with a good vibrant but complex acidity and a medium body will capture you with its cleanliness in the cup. A coffee that doesn't lie and exceeds expectations. Farmer: Luís Antonio Contreras worked with his brothers on the family farm, owned by his parents. it was clear that he wanted to become a coffee farmer in the future. A few years later, Luis' father died and left the farm to his mother and brothers; it was then that Luis worked with his brothers to help the family move forward. When all the brothers came of age, they decided to divide the land and work individually with their families. At that point Luís obtained the land that is now El Descanso Farm. Once he obtained his share of land, Luís began to work it. Together with his wife and children, those lands are today the El Descanso Farm. The family's hard work and spirit of self-improvement helps them continuously work to improve the farm's facilities. and produce specialty coffees, which is what they like most, dedicating their time and effort. Currently the surface area of ​​the El Descanso farm is seven and a half hectares, of which almost three and a half hectares are dedicated to coffee cultivation. The farm's coffee trees grow the Castillo, Colombia, Caturra, Bourbon Rosado and Geisha varieties. The Contreras family is happy to work together and, in addition to making Finca El Descanso a place of work, they have managed to make it a home. Process: The coffee cherries are harvested by hand and selected in tanks to separate those of higher quality and ripeness, they are then stripped and the seeds still covered in parchment and mucilage, they are traditionally fermented dry for 36 hours, once the mucilage has broken down thanks to the action of the enzymes, the coffee is rinsed in clean water and left to dry for about 10 days, on raised beds in particular conditions that preserve the quality of the coffee, the entire drying process is followed with dedication and care to ensure that the coffee is homogeneous and preserves its quality.