NOTES: RIPE PEACH AND APRICOTS, ZESTY LEMON CITRUS, DELICATE FLORAL AROMA AND A MILK CHOCOLATE AND CARAMEL VELVETY MOUTHFEEL

Producer Gabriel Espinoza is dedicated to producing high quality specialty coffee at his farm, Finca La Loma. The farm’s high altitude of 1,920 meters above sea level provide prime conditions for cultivating the delicate Geisha variety and preserving coffee quality through slow fermentation & careful drying.

Gabriel Espinoza grew up around coffee production. Today, he lives with his wife and their 2 children in their house on Finca La Loma.

After purchasing Finca La Loma in 2007, he began planting Geisha, the coveted high-scoring coffee variety, in 2016. The high altitude of Finca La Loma – 1,920 meters above sea level – provide prime conditions for cultivating the delicate Geisha.

To improve coffee quality and protect the environment, Gabriel recycles coffee pulp into organic compost.

In addition to coffee, Gabriel and his family also cultivate plantains, avocados and oranges. They also maintain a forest preserve.

Gabriel hires additional labor to help the family selectively handpick ripe cherry during the harvest. Then, Gabriel pulps ripe cherry and ferments it for approximately 20 hours. He washes parchment in clean water and lays it to dry on his drying patio. He rakes parchment frequently to ensure even drying. It takes approximately 18 days for parchment to dry.

Gabriel plans to build a warehouse on the farm to protect coffee quality. His plans have been delayed by problems accessing finance, but he remains optimistic that he’ll be able to build it in the future.