Cultivar Boubon and Caturra. Roger Chilcon's 3 hectare farm is located in the village of El Diamante, tucked away in the highlands of San Jose de Lourdes. Though not the only farmer to do this, Chilcon bags up the coffee cherry from the day's harvest and seals them up for about 24 hours before processing. The idea is to start fermentation within the cherry in the hopes of translating to a more complex cup (often realized as an increase in fruited notes). He also employs a somewhat long fermentation times which can have a similar affect on flavor profile. Don Chilcon's farm sits at 1900 meters above sea level, the cold, high altitude zone ideal for slowing coffee cherry maturation, cultivating a denser coffee seed.