Notes from the curator

Agusto Calle's "El Higueron" is a 3-hectare farm with 2 hectares of coffee, about 7,600 Caturra and Yellow Caturra trees. The coffee is picked ripe and depulped the next day, then allowed to ferment dry for 25 hours. It's washed in clean water three times to remove the mucilage, and then dried in parabolic driers and on tables or rooftops under shade.