Victoria’s farm is certified organic and she places great effort in ensuring it has a positive impact on her local environment. The honey water from the wet mill is mixed with mountain micro-organisms; the first layer of leaves from the ground gathered and mixed in along with rice skins and left to ferment for 3 months before being used to irrigate. A liquid fertiliser is also self-made, being a mix of different sulphates, vitamins, plantain skin, dry cherry, and mountain microorganisms.

A Longer fermentation is used on Tres Pinos farm to increase the coffee’s sweetness and flavour. This lasts 20 hours, before mechanically wet milling the cherries, and washing three times to ensure everything is clean. A final sorting and washing occurs before drying in a greenhouse on a parabolic style dryer for 15-25 days. Final quality control and grading is carried out at Cencoics’ central facility and lab in Popayan.