Anyi Abigail Gomez has been involved in coffee production all her life. Growing up on her father Hernan Gomez’s farm, she was always around each step of the process, gaining experience all the way from the tree to exportable specialty lots. Hernan is well thought-of in the area, and has been producing quality coffee for many years. A couple of years ago, Abigail inherited about a hectare of land from her father, a gift in order to help her save for her studies. Abigail’s experience has led to high quality coffee from the start, in only her second harvest from her own plot. Anyi’s dedication to quality is clear throughout the production process. Carefully selected rip cherries are floated in order to remove underripes and defects, before pulping, always the same day as picking. The depulped coffee is fermented for 24 hours before washing, and then dried slowly over about 20 days under plastic parabolic driers.