The coffee on Pedro’s farm is picked selectively before being fermented for around 36 hours, washed, and then placed to dry on tarpaulin mats on the ground, where it dries for two weeks. The dedication to selective picking and careful processing ensures a consistent level of quality in his production. San Jose del Alto Overview San Jose del Alto is an area in Jaén with significant potential for quality coffee. Some of the coffees from this area have a distinct cup profile, known for their complexity and vibrant floral notes.

Due to the area’s isolation, poor road infrastructure, and distance from the city of Jaén, it has received very little investment, both in general and in terms of coffee production.

As a result, many farmers remain unassociated, with limited presence from cooperatives or associations, which has led to lower coffee quality and a strong influence of intermediaries. Despite these challenges, San Jose del Alto presents immense opportunities for improving coffee quality and making a meaningful impact on local producers.