La Cedrela

About the farmer and farm

La Cedrela is a family farm of around 5 hectares. It has stayed in the same family's hands for more than 40 years.

It's run by Don Victor Gutierrez, a second-generation coffee farmer who works with his family on their specialty coffee program.

The farm grows a regional arabica blend along with several other specialty varieties.

Don Victor focuses on process reproducibility, fermentation control, and a consistent cup profile.

Processing: washed

The cherries are hand-picked and sorted.

They're fermented whole for 12 hours to kick off natural fermentation.

The cherries are mechanically depulped and fermented in parchment for a further 36 hours.

Once fermentation is complete, the beans are thoroughly washed with clean water. The final stage is 48 hours of mechanical drying at 45°C.