Details
Roaster’s Notes
The Farm, Aguas Cristlinas sits on 3 hectares and over 2,000 masl and is a blend of Caturra and Bourbon, which are varieties typical of this region, which yield lots of red fruit, chocolate while also exhibiting a balanced acidity. After the ripe cherries are picked, Dionisio depulps the coffee and employs a 24 hour fermentation cycle, after which the coffees is collected and transferred over to his solar dryer for a period of 20-24 days.