On a steep hill in the village of Granadillo in the municipality of La Florida, Arturo Legarda and his son Jesús have a small two-hectare farm. They grow Castillo and Colombia varieties. After harvesting, the coffee typically undergoes fermentation for about 12-15 hours before being washed in tanks. They have a small drying set-up of raised beds in a parabolic dryer, where they dry the coffee for around 20 days. The result is a rich cup, with complex notes of tropical fruit and citrus, with a sweet chocolate flavor.