Expect an easy drinking cup with a chocolaty aroma, citrus acidity and a lot of sweetness. We've probably had litres of this already!
Pablo started planting conventional coffee in 2000 and switched to better quality coffee agriculture (specialty grade) about a decade later. He is now producing competition winning coffee with his stunning lots.
The Caturra cherries are selectively harvested for ripeness and sorted by floatation, then they are fermented for 20 hours in the same bags pickers use. After de-pulping, coffee is dry fermented for another 24 hours and then fully washed, concluding with a second floatation sort for exceptional uniformity and quality.
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