The owner of La Soledad, Mario Fernando Gomez, is a 2nd generation farmer who in recent years has taken the lead of this family coffee tradition dating back to the 1960s.

Through meticulous attention to detail and a commitment to excellence, he and his team coax unique flavors of the several local and exotic varieties available in his family farm through agricultural best practices and environmental stewardship, including
composting to enrich soil fertility, and water conservation techniques. There is a priority for shade-grown coffee, which promotes biodiversity and protects against soil erosion. Additionally, Mario Fernando participates in community development initiatives with local farmers, such as education and healthcare programs for workers and their families. Through these efforts, not only does he produce exceptional coffee but also contributes to the long-term health and prosperity of his farm and the local community of Acevedo.

This Ombligon lot was fermented for 120 hours and then dried on raised beds for 26 days. 

Recommendation: 
Rest time: 3+ weeks
Espresso: 1:2.4-2.6, 90c, 32s
Filter: 90c, 1:16-17