Then cherries are allowed to ferment in an aerobic environment for an additional 24 hours in open tanks. After the double fermentation, the coffee is depulped, fully washed and sun-dried for approximately 14 days.
Wilson Ducuara was born and raised surrounded by coffee plantations all his life. Wilson is originally a native of San Antonio, Tolima. A few years ago, he purchased the 10 hectare sized Los Almendros farm and planted several exotic varieties such as Pink Bourbon, Gesha, Wush Wush. Since then, Wilson has lived in Anzoátegui with his family. His daughter Luisa, who is studying environmental engineering, has also been training as a coffee cupper. At 20 years old, she is passionate about the production of coffee and assists her father in the processing on the farm.