Colombia, El Progreso

Ricardo Montano Tovar, a third-generation farmer at Finca El Progreso in Palermo, is renowned for his careful and detailed approach to coffee processing. Nestled at an altitude of 1,850 meters above sea level, his 5-hectare farm yields 8,000 kilograms of parchment coffee each year, with half of it earning specialty grade. 

Ricardo’s standout processing method, known as beneficio, involves several meticulous steps. He starts by hand-selecting only the ripest cherries. These cherries then go through a four-stage sorting process, beginning with a float test to separate dark red cherries. Next, the cherries are de-pulped and screened for density to eliminate any impurities and defects. 

This thorough preparation ensures a consistent fermentation process, which lasts 31 hours in Ricardo's concrete fermentation tubes. After fermentation, the beans are washed and dried on raised beds for 12 days, a process that further enhances their quality. Ricardo’s dedication to these detailed processing techniques highlights his commitment to producing exceptional coffee at Finca El Progreso.

• Region: Huila
• Country: Colombia
  
• Elevation: 1,850 masl
• Variety: Castillo, Colombia
  
• Processing: Washed