Leonardo started growing coffee in 1998 by planting 1,200 Catimor plants. Over time, and thanks to the training he received he managed to improve the quality of the seedlings and strengthen the agronomic management of the crop. These lessons enabled him to organise my field practices more effectively, look after the health of the plants and focus on the quality of the coffee produced.

The harvest is carried out selectively by locally recruited staff who have received prior training, ensuring that only ripe beans are picked. Approximately 10 sacks are collected each day, which are pulped on the same day as harvesting. The coffee is then subjected to a 48-hour fermentation process. It is subsequently screened for grading and, finally, taken for drying, with the aim of obtaining a higher-quality bean and greater yield.

After a washed process involving 48 hours of fermentation in a tank, the coffee is transferred to the tented drying area. The drying takes place on the concrete roofs of the houses, where the beans are spread out evenly to allow for gradual, controlled drying until the correct moisture content is achieved. This method helps to preserve the quality of the coffee and maintain its physical and sensory attributes.