Edilma Piedrahita is the leader of Los Guacharos – our favourite producer group in Colombia, and the source of many of our most treasured profiles. Edilma is a great leader. Her effusive energy has buoyed us many times in the back of pickup trucks on long drives and we love her for her full-hearted commitment to her community. We’ve been working with Edilma and the Guacharos since 2016 – and we’re only planning to work more closely as the years continue! Aided by her sons Mateo and Gilber, for this borbon aji lot, Edilma first places the coffee cherries in airtight bags for 24 to 36 hours, then floats, and next, depulps. Thereafter follows a dry fermentation for 36 to 42 hours in closed drums. The fermentation/washing is completed with a light (almost half) wash. Drying is also super carefully managed: 8 to 10 days in the dryer under shade, then a further 10 days in the dryer with sun. Roasted for espresso brewing.