Grind Size Chart

Born into a coffee-producing family, Lisandro often says that coffee was never simply a profession he chose, but something he inherited. Raised among coffee trees and harvest seasons, his understanding of coffee was shaped long before he ever planted his own farm. To deepen that foundation, he later trained in coffee production through Colombia’s National Learning Service (SENA), combining generational knowledge with technical expertise.

Nearly a decade ago, Don Lisandro established his own farm, where he now cultivates Caturra alongside Gesha and Pink Bourbon varieties, each carefully managed to express the character of the region’s terroir.

His five-hectare farm sits in the volcanic and sandy loam soils typical of the area, with 4.5 hectares dedicated entirely to coffee cultivation. Harvesting is carried out selectively, with only fully ripe, deep red cherries picked at peak maturity to ensure optimal sugar development and cup clarity.

For his washed lots, the cherries are depulped the same afternoon they are harvested before being sorted through an azaranda — a traditional mesh-screen system used to remove impurities and lower-density coffee. The parchment then undergoes an open-tank fermentation lasting between 18 and 26 hours, allowing the mucilage to break down gradually while preserving structure and sweetness in the cup.

Following fermentation, the coffee is washed three times with clean water before being transferred to parabolic dryers, where it dries slowly over 12 to 20 days depending on climatic conditions. This patient drying phase allows moisture to stabilise evenly within the parchment, contributing to a cleaner, more articulate cup profile.

Every stage of Don Lisandro’s process reflects a balance between tradition, precision, and a deep familiarity with the land — the kind of craftsmanship that quietly reveals itself in the cup.