Elpidio Arboleda Tabares owns an 8-hectare farm in Urrao, Antioquia, where he has 1.5 hectares of coffee planted. His annual production is around 25 bags.
The coffees on La Soledad are harvested ripe and processed in an interesting way: Elpidio depulps and ferments his coffee in batches, mixing the freshly depulped loads with coffee that has already fermented. The total fermentation time is 72 hours. After washing the coffees clean of mucilage, the seeds are dried in rooftop dryers under the sun.