Victor’s one-hectare farm is located in the small subregion of Caicedo, along the periphery of Urrao. An area blessed with high altitude and otherwise ideal growing conditions for coffee, it was stunted for years because of violence and conflict. Things are finally changing, thanks to the beautiful work from farmers like Victor and the connective efforts of importers like Unblended. This Chiroso varietal was handpicked for ripeness, fermented in-cherry for 18 hours, pulped and fermented for an additional 36 hours, and then dried on rasied beds for 2-3 weeks.
