Las Gaviotas coffee collective embraces 7 unique and collectively owned farm plots including 3 processing stations with modern technology in sorting, processing, drying and hulling. 
Each station has a predetermined approach to processing and each farm plot selected based on its most outstanding characteristics for coffee cultivation.

This wush wush hydro honey from Piedmonte farm is a combination of approaches where terroir meets experimental approaches in processing to create a unique blend of remarkable flavors created during metabolic exchange and enzyme process.

The lot was picked in march during the main harvest and cherry fermentation started immediately while being transported (approx. 6 hours) to the processing station in Quindio using air sealed fruit transporting canisters.  At the station the fermentation continued for 72 hours more until being interrupted  with cold water to bring the mass of coffee down to 10 degrees Celsius for another 24 hours in open canisters. The Next day the coffee was pulped and blanched with hot water at 65 c, then dried in hydrating camaras using solar energy for 7 days. All of this results in aromatic compounds developing sweet and rich fruit forward flavors and stable a shelf life.