Aurelio Ortega has been growing coffee for 18 years in Argelia using organic practices on his farm. During this time he is continued to look at ways to improve the cultivation of his crop as well as make improvements to his farm. In recent years he has also made extra effort to help improve the quality, he is addressing the full cycle of his coffee practices from cultivation through to the processing. On the farm there are also a number of shade trees including avocado, orange, guamo and pineapple to help provide a stable environment for the coffee to grow.
Once harvested the coffee is de-plulped and left to ferment for 14 hours in a tank before being washed and turned with fresh water 4 times. After this the coffee is then dried in parabolic driers on raised beds fro 8 days.