Juan Saldarriaga is a young producer who took over his family’s farms in 2012 and started to plant several different and new cultivars, everything from unusual Castillos, Caturras and Tabis to Bourbon, Geisha and SL28s, among others. So far he has been figuring out how each variety performs in the environment. In the future he plans to increase production of the varieties that thrive. He’s got two pulpers with capacity of 1600 kg cherries pr hour. He’s doing traditional fermentation in tanks, often with intermediate rinsing. He has built several different types of drying facilities, changed the processing, and started to manage a few other farms in the area. He is drying a lot of washed coffees under shade, and the naturals in a specially designed mechanical "cold dryer", since drying is the biggest challenge in these environment due to humidity and temperature.