La Roxanita is one of the four micro-farms of Ignacio Gutierrez or Nacho as we call him. Nacho is a five times Cup of Excellence winner in the last 10 years, and it is not a lucky streak. Nacho truly LIVES his coffee. His techniques for processing and drying his coffees might be the secret of his wonderful coffees.
This coffee is naturally processed, also known as a dry process. After the harvest, the cherries are spread on a thin layer on raised drying tables which allows proper airflow and the cherries are moved regularly ensure even drying. It takes about 3-4 weeks for the cherries to be completely dried using this processing method. Once the coffee is dried, the outer husk is removed mechanically.