This is a Pink borbon lot from Nelsons family farm at around 1950 metres above sea level, purchased in January 2026. Nelson manages all of the aspects of the family farm Vegas del Chuscal (where he lives with his parents), including the field, coffee processing, and the marketing of the coffee. Trained as an agricultural technician, Nelson has always been working in the field, in the beginning, mainly with fruit trees, and later, with his fathers support, with coffee. Although the farm had a few coffee trees from a long time ago, 15 years ago coffee was more extensively planted and the family began to make coffee their focus. Today Nelson believes that diversity is crucial both for the environment, for the health of the crops and for the diversification of his sources of income. Nelson is also a cupper, he first trained at SENA via his membership of producer group Los Guacharos, then did another course and since then he has always been cupping with friends who have the equipment. His original motivation was not to be fooled by dishonest buyers, but, happily, this practise is now part of his production quality control. He says he tastes every lot to be sure of the level of quality he is offering us. The 5 hectare farm has 5 varieties, with Tabi predominant and geisha is the last one planted, just 5 years ago. The Tabi crops are new of as 8 of so years ago -he has red, yellow and orange fruiting varieties. The idea of producing Tabi, Caturra, Bourbon Rosado, Bourbon Ajed and Geisha is to offer a diversity of flavours to the customers and to have an added value compare to the production of more traditional varieties. The farm has different shade trees such as avocado, guamo and chachafruto. He has 150 avocado trees and also produces pitaya, corn and beans, not only for the familys consumption, but also as a source of additional income. At this altitude, there is no need for special pest management, the crops are still very healthy. PROCESSING: Nelson has his processing locked and loaded after years of success. The cherries are left to ferment for 24 hours in polyweave bags, then, deulped, the coffee is allowed to ferments in a stainless steel tank for 24 to 30 hours, whereafter it is mechanically washed using a demucilager (conserving water and avoiding waste water pollution).