Dionicio Gómez owns two farms. At 1,900 meters above sea level is El Guayabo, where Dionicio has 2,500 Castillo trees. When the harvest begins, the cherries from El Guayabo are brought down on horses after selection. Don Dionicio is proud of his work. He has told that he has never had a coffee rejected by the local cooperative CafeOccidente, our ally, and partner. Their offices and SCA-certified cupping lab.
His post-harvest processing - known in Colombia as "el beneficio" - Dionicio replied that he had to invent it "toco inventarlo" - through trial and error. After his seven pickers - whom he rehires each year for their experience in carefully selecting coffee cherries by hand - have harvested the day's crop, the cherries are de-pulped and fermented in the traditional way for 18 hours. The beans are then thoroughly washed and laid out on raised beds to dry for six days.