Balbino Cortez Pérez is a dedicated coffee producer who has refined his skills since taking over his family's coffee farm. He employs a distinctive 72-hour anaerobic fermentation process that brings out a rich and complex flavor in his coffee.
Once the coffee cherries are meticulously handpicked, they are placed in sealed barrels to undergo fermentation, which enhances their natural sweetness and depth. The farm, nestled under the protective shade of diverse trees, fosters biodiversity while ensuring the production of premium coffee. Following fermentation, the cherries are dried under the sun for 20 to 29 days, with careful attention to achieving the perfect moisture content to lock in their unique flavors.
Balbino is deeply committed to sustainability, employing eco-friendly practices such as organic fertilizers made from coffee pulp and other natural by-products. Shade management and sucker removal are also integral to maintaining the health of the coffee plants.
The hand-harvesting process ensures only the ripest cherries are selected, reflecting the family's dedication to quality. They rely on a natural spring for processing water and household needs, emphasizing their respect for the environment. Every year, the family plants trees to support ecological restoration and preserve the land for future generations.
