Chontalí is located between the green mountains that get covered by clouds in the early mornings. This combination of a tropical and cool climate creates a place with high potential for specialty coffee production.

Dreydi’s ‘San Antonio’ farm is filled with young coffee plants waiting to be harvested in the coming years. Being the son of coffee growers and a technician in agricultural production by profession he is combining his legacy and
knowledge in a strong focus on the post-harvest practices.

Living up to his nickname ( Dr. Drey ) he is totally passionate about fermentation and has conducted many experiments in his own little field of coffee. This lot is the very first harvest of his geisha variety which was carefully de-pulped and fermented for 72 hours. After a quick wash another fermentation was done that lasted 110 hours. Drying was done on raised beds and took 20 days.