STEWED FIG, YELLOW PEACH, RED BERRIES, CREAMY DARK CHOCOLATE, FLORAL AROMA

The farm has been divided into different lots, each with unique characteristics—a combination of soil type, location, ground cover, shade, and ecosystem balance. Taking this into account, they have planted a variety of exotic cultivars and disease-resistant varieties while also preserving the farm’s original genetic quality. The goal is to maintain and care for this system to produce coffees that meet different tastes and needs.
This specific lot comes from the mid-low section of the farm. The cherries are carefully selected and once the coffee arrives at the wet mill, it undergoes a pre-fermentation process in sacks. The coffee cherries are then placed in the reception tank and pass through the siphon, where damaged cherries and foreign material float and are removed. After that, the coffee is transferred to a screen, where it is sorted by size before being taken to the drying patio, where it is dried in raised beds and patios for 18 to 22 days.