Though Danilo’s family has a rich history of coffee farming in Colombia and he himself has been farming for decades, it was after spending time in Australia that he decided to evolve his family’s methodologies. This coffee is a signature of his newfound approach, favoring a more intensive fermentation to accentuate fruit and sweetness. Ripe cherries are hand-sorted and fermented in hermetically sealed barrels for 120 hours; they then begin drying in silos, before being transferred to beds to sun-dry for the remaining 8 days.
