This lot comes from the La Montaña farm, a 4-hectare plot run by producer Eli Chilcon and his family. The farm is situated at 1800 metres above sea level and is planted exclusively with Caturra. Climate change and fluctuating temperatures are increasingly causing problems for plots at this altitude.

Droughts have become more frequent, so one of the key ways to mitigate risks from climate impacts has been the installation of shade trees around the growing areas, as well as effective irrigation systems and fertiliser dispersal to maintain soil health. Following the harvest months of July to October, the picked cherries are rested before being pulped and rested again for 48 hours. They are then washed and dried for a period of around 14 days before being prepared for storage.

Once ready, the coffee is taken to Falcon’s warehouse in Jaén, where it is assessed for quality. At this stage, a price is agreed upon based on the perceived cup score. Finally, the coffee is transported to a plant called Café Selva Norte SAC, checked for any defects, and then bagged and moved to the coast for shipping.