Producer Alexander Sancho has been growing coffee for 25 years and part of the Asorcafe group for 14 years. Asorcafe was founded to help these small producers become organised to sell their coffees as specialty but also provide a framework and structure to further their education and improve their economic and social conditions. These small producers work on plots of land between 1.8 – 2 ha in size and farm coffee up to altitudes of 2100 masl. Once harvested the coffee is then pulped and fermented for between 20-40 hours, washed and then it is dried for between 8 – 15 days weather depending in parabolic driers. Bonkers, but brilliant.