Raúl González

Raúl González has been cultivating coffee for 48 years. As the third generation of coffee growers in his family, he continues a tradition that began when his grandparents brought seeds from another region to start their farm. Raúl dreams that one day his children will export their own coffee to North America and carry on the family legacy. Raúl shares: "I want people to know the great effort my family and I put in every day to export just a few bags of coffee. Here, everything involves hard work and investment."

The coffee cherries are fermented for 14 hours in their own juice before being de-pulped. After de-pulping, they ferment in nylon bags for 40–50 hours, depending on the climate, then are dried on patios for about 18 days, creating the unique flavours you enjoy in every cup.