Jesús Barahona is a 3rd generation coffee farmer who has been producing coffee for 40 years. His farm, Quindio, is a 4 hectare farm located in Vereda Andes Alto, Colombia. This year, we were able to secure the only 5 bags he produced using a relativley new processingmethod - Anaerobic Natural.

The cherries are first sorted using water to remove any damaged, under-, or over-ripe fruit. They are drained and sealed in bags for 40hours to ferment without oxygen. Finally the coffee is laid to dry in the sun for 15-20 days.

Jesús, along with his wife and two of his sons are dedicated to producing the best quality coffee and are continuously improving their process to produce even better coffees.