Opis

An Arriero is a mountain wanderer who hauls goods from remote farms, all while chatting about the farmers’ hard work and their steep, muddy paths.
He knows every bump and twist of the trail, guiding his mule like a pro.
He swaps stories about the journey of the farmer from bean to cup.

Talking about the coffee and their farmers – Roger Zapata, our Coffee Arriero, presents us with the exquisite product of Coffee Farms El Placer.

Tasting Notes

Lavender, Blueberry, Rosemary

Coffee Processing:

Step 1: Harvesting and Sorting
We start by harvesting and sorting the cherries, with 95% being fully ripe and 5% semi-ripe.

Step 2: Anaerobic Fermentation
The cherries undergo anaerobic fermentation in 200- liter tanks for 120 hours at a constant temperature of 18°C, with CO2 injection.
This is followed by 48 hours of dry fermentation and another 48 hours submerged in water with an oxygen pump.

Step 3: Drying Phases
First Phase: The coffee is dried in a canopy at 40°C and 25% humidity for approximately 20 days.
Second Phase: Additional drying in a parabolic dryer for about 5 days, all slow and controlled with shade cloth.

Step 4: Packaging and Stabilization
The coffee is packaged in Grain-Pro bags and stabilized for 15 days.

Step 5: Hulling and Manual Selection
Finally, the coffee is hulled and manually selected before being vacuum-packed.