Colombia La Isabela (073)

Coffee at La Isabela is harvested by hand and carefully processed on the farm.
Freshly picked cherries are depulped the same day and fermented under
controlled, wet conditions for 15 to 24 hours, depending on ambient
temperature, without the use of external inoculation. After fermentation,
the coffee is washed and dried naturally on patios and raised beds, using thin
layers and frequent turning over a period of 10 to 15 days.