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Elder began working with his grandfather at the age of seven. During those early years, he learned the fundamentals of coffee production directly from him, gaining valuable knowledge and experience in the field. In 2009, Elder received a piece of land as an inheritance from his grandfather, which marked the beginning of his own journey as a coffee producer. A few years later, in 2012, he started producing conventional coffee, a practice he continued for three years. In 2015, motivated by one of his neighbors and driven by a desire to improve quality, Elder transitioned into producing specialty coffee. Since then, he has remained committed to this way and hopes to continue producing high-quality specialty coffee for many years to come.

The cherries are put into fermentation for 48 hours, then the cherries are de-pulped, the parchment is put into fermentation in concrete tank where it is dry fermented for 24 hours. After the parchment is rinsed with water 3 times.  Next, it´s put inside the parabolic solar dryer for around 25-28 days, during the dryer the parchment is sorted by hand to remove defective beans.

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