Located within the central mountain range, the farm has 18 hectares, of which ten are cultivated with traditional coffees and the remaining eight with special varietals. However, its long-term vision is to cultivate all the land with specialty varietals. The profile expels grap flavor, which is obtained by taking advantage of the cherry leachates to feed the yeasts and potentiate the fruit, which is then incorporated again in the fermentation of the pulped coffee and inoculated to highlight the sensory characteristics of the coffee in a submerged fermentation f or 70 hours. Once this phase is finished, the coffee is washed with water at 30oC and then dried in the sun for approximately 10 days until reaching a humidity of 11%.