Jhon Jairo Pulgarín is a coffee farmer from the Apia-Risaralda municipality. 19 years ago he obtained La Poceta farm with a “barter” (exchange) and since then he has dedicated himself to managing it. La Poceta has an extension of 10 hectares cultivated entirely with coffee and traditional varieties such as Colombia, Castillo and Catimore, on his property he preserves an area with forest where he takes the necessary water for basic needs.
For the fermentation process, he has a very particular fermentation technique called “cochadas” which consists of pulping at different times and incorporating the dough into the tanks prior to washing. Once this step is done, we proceed to wash the coffee and dry it on patio or silos if the production is high.