Omar Arango is a third-generation coffee producer with a particularly organically focused, holistic approach to farming that is very in tune with nature. His beautifully crafted “Lavado Especial Wild” coffee selects the best Typica cherries, then allows an aerobic fermentation for 24 hours, before the coffee is taken to the forest in open baskets for a 60 hour fermentation, interacting with the wild flora and yeasts. It is then pulped for the washed fermentation, before slow drying.
