Andres Girón Gómez was especially pleased to do so well in the Best Cup competition, and afterward he said, “I had never lived such a beautiful experience. My aim i to make the coffee that I produce at the farm get recognition, and continue learning more and more about coffee to keep offering a high-quality product.” Don Andres started farming coffee when his father gave him and each of his siblings a plot of land six years ago. Don Andres planted Caturra and Red Bourbon to start, and now he also has Castillo variety. This lot is a selection from that Castillo.
Don Andres grows 25,000 trees on 6 hectares of farmland, with 1 hectare set aside as forest reserve. Only the purple cherry is harvested from his Castillo lot, and the coffee is depulped the same day it’s picked. Dry fermentation happens for 24–30 hours and the lot is washed twice before being laid out in parabolic driers for 15–30 days.
|Region||El Retiro, San Augustin, Huila|
|Proc. Method||Fully washed, dried in parabolic driers|
|Harvest Schedule||October–November, June|