Finca La Casita, from Urrao, Antioquia.

Processing coffee at Finca La Casita is not an easy task, as the farm is very far from the family home where the wet-mill is located. As such, the coffee is picked and left in sacks for two days, then transported by horse to the main road and then by car to the house… all of which can take a couple of hours or more! The coffee is then de-pulped and left in a stainless still tank for 5 days, with just enough water to cover it. The drying process takes between 8-12 days and takes place in a traditional Colombian dryer called a “casa helda.”