This micro lot is produced by Isidro Peña, a young coffee farmer who, despite the difficult terrain and isolation, has managed to increase yields by focusing on production and care of his farm. During the coffee harvest, Isidro separates the Catimor cherries from other varieties and pulps them on the day of harvesting. It ferments the coffee for several hours, depending on the temperature, sometimes up to 50 hours! Then wash the cherries and dry them.