Finca La Falda, in Urrao, Antioquia

Santiago’s process begins with hand-picking cherries at peak ripeness. After floating to remove defects and depulping on harvest day, the coffee ferments in stainless steel tanks for five days, with each day’s picking mixed with the prior day (“por cochada” as they say down in Colombia). It’s then dried on raised beds for 15 days, depending on the weather, until reaching 10.5% moisture.