Meet James Arlez Fernández Vivas, a passionate coffee producer who harvests and ferments this delicious Castillo coffee. James uses a balseo classification process to ensure only the best beans make the cut and then pulps them and ferments them for 48 hours before giving them a good wash twice to finish. He joined Banexport and honed his fermentation and drying techniques, perfecting his coffee to a level of uniqueness and quality that his clients love.