Details
Roaster’s Notes
2020 marks our 5th harvest working with producer Nelson Chaves. Finca La Esperanza, which sits at a cool 2,100 m.a.s.l, is a prime climate for coffee. On his farm, he is harvesting roughly 85% Caturra and 15% Castillo with the help of his family and neighbors, processes the coffee in a traditional manner meaning he de-pulped the cherries, fermented them for 20-25 hours, washed the beans and set them out to dry in his raised beds for a peril of 12-15 days.