Efraín Castillo owns a 10-manzana farm where he grows Caturra variety coffee alongside beans, lemons, and other crops. He purchased the farm in the year 2004.
The coffee on El Frutal farm is picked ripe and depulped the same day using a traditional depulper, then fermented in tanks for 18 hours. It takes about 36 hours for the coffee to dry on concrete patios.
A great coffee intended to be brewed as a complex espresso but works great as filter!