Omar Humberto Hoyos Gallego Cedula lives on his 1.3 Ha farm, Alto De Macana, which sits at an altitude of 1950 masl in the area of Buenos Aires, Antioquia. The farm has 7000 mixed varietal trees and during the harvest Omar collects ripe cherry before de-pulping and leaving the cherry to ferment for 12 hours. After this, the next days cherry selection is then added and left for 24 hours in what is known as ‘pastel’ (cake in Spanish) fermentation. Once the coffee is ready, it is then washed and cleaned 4 times before being transferred to his drying patio on the roof of the house where it is left for 7 -10 days, weather depending. Once dried it is 45 minutes by foot to the local collection point where the coffee is delivered.
As part of the cooperative they receive an extra initial payment for delivering the coffee in smaller parchment sizes. After this they will then receive a secondary payment of 60% of the profits once the final sale has been achieved.