Established in the 1980s, from the beginning Sr. Pedro
Echavarria knew that location was crucial. Attracted by
diverse microclimates, singular volcanic soils, perfect altitude
and a tradition of excellence in coffee production, he
established a small farm in the high Andes of Antioquia.
Each Veracruz lot is comprised of between 3 to 5 days
picking. Each day, pulped beans are added to a fermentation
tank with the previous days’ pickings. In this method of
‘extended’ fermentation, each consecutive batch raises the
ph level, permitting longer fermentation time.