Joaquin Alvaro Tunubala

Best Cup Finalist Joaquin has been producing coffee all his life with his family. He now owns and operates his own farm, La Palestina. He grows 13 hectares of Castillo, harvesting from March to August. The coffee is harvested, float-sorted, fermented in cherry for 24 hours, pulped, and then fermented again for another 25 hours in plastic tanks. After this, the coffee is washed three times. The coffee is initially dried in a silo for 25 hours, moved to a parabolic dryer for 12 days.