Hector and Fabio Artunduaga’s El Renacer is located at 1650 meters above sea level. These Caturra variety coffee cherries are harvested by hand and then pulped and fermented at the house on the farm. The Artunduagas are constantly experimenting with fermentation and drying in the attempt to determine what techniques will yield the best results in the cup. This year, they’ve extended their fermentation times and begun soaking the coffee. The coffee drying methods are always interesting as well, using a combination of shade and sun to preserve the quality thoughout the process. The resulting crop this year is fantastic as an espresso, with flavors of tropical pineapple and juicy nectarine making way for a sweet marzipan finish.