Yenny Ruano has cultivated and grown coffee for the past 8 years and has been a member of the ASPROBALBOA group since it began. He helped to initiate the production of coffee and processing on the farms in small beneficios. He now helps Cosurca as well with teaching and education of producers to help improve their practises and quality of coffee.
Once harvested the coffee is then depulped and fermented for 18 hours before being washed and screened 4 times. From here the coffee is then taken to a parabolic tent where it it dried on raised beds for 8 days.