This particular lot is called ‘Siracusa’ after a mountain close to the Cooperative headquarters. After picking and separation, the coffee is then washed and fermented in sealed barrels for 96 hours. After this it is then put in the drying box where it is dried at 35 - 40 centigrade for between 100 and 120 hours. Anserma Cooperative was founded in 1967 and is located in the western area of the department of Caldas. Its main purpose is the commercialisation of coffee seeking to promote and improve the economic, social, technical and cultural conditions of the associates. As it stands, Anserma has 2,083 associated coffee growers who supply coffee from the municipalities of Anserma, Risaralda, San José, Belalcázar and Viterbo. Under General Manager Luis Miguel, Anserma have embraced technology and undergone a shift towards specialty coffee production. They have been building temperature controlled areas in the warehouse, which are optimal for the micro lots that producers deliver. As well as this, the co-operative have started to experiment with producing naturals for the first time without risk to the producer. The cooperative have also invested in a Nuna Coffee drying box that regulates temperature and humidity. These boxes were pioneered in Colombia to try and combat the challenging, ever-changing daily climates in the Colombian Andes.
