We became friends with Jairo Lopez because we shared our hunger for knowledge. He invited us to a coffee processing course and we realized he is also a coffee nerd. On the farm, he planted several microlots of Caturra, Bourbon and Typica – red and yellow.
Jairo Lopez impressed us when we met the Villa Noreña farm. He harvests very well, but for competition-level lots, he re-selects the cherries to have greater control during fermentation. Here we can see the natural Caturra that scored 94 points in cupping according to Coffee Review!
Jairo Lopez takes utmost care in drying the coffee. When producing naturals, he stores them several times during drying in order to prolong fermentation, stabilize water activity, and ensure even drying. This extra effort is reflected in incredible coffee cups!
