La Meseta

Jonatan was born in Bruselas, Huila, and he is one of those new-generation young producers who aren't afraid to experiment with strange fermentations. By the time he was thirty, Jonatan was already considered an experienced processor with the trust and support of his father, a 3rd generation coffee producer. This selectively picked Sidra varietal is first sorted using a floating tank, and then the cherries are placed in airtight plastic bags for 48 hours. The coffee juice extracted during the process is collected and fed back to the cherries during a subsequent 72-hour fermentation phase in plastic barrels. After fermentation, the cherries are slowly dried on shaded raised beds for about 40 days.