When Gerardo Caceres had his first child, he no longer had the opportunity to spend many hours at the farm with his coffee. Instead he decided to bring the coffee to his house. The drying beds were installed inside and Gerardo took on the task of manually pulping the coffee. This unique situation allowed Gerardo and his team to control all the possible variables during drying, and so to replicate the process again and again. The result is a full bodied coffee with an amazing, honey-like sweetness.