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.

Ratstislav Kasar, Coffee in Good Spirits 2023 champion 🥇, used this coffee for one of his beverages.

Let the worlds of coffee ☕ and wine 🍷 seamlessly blend together.

Tasting Notes

Red Wine, Berries, Hibiscus

Coffee Processing:

Step 1: Harvesting and Sorting
We harvest and sort the cherries, with 95% being fully ripe and 5% semi-ripe.

Step 2: Extended Anaerobic Fermentation
The cherries undergo extended anaerobic fermentation in 200-liter tanks for 280 hours at 18°C, with CO2 injection and leachate recirculation.

Step 3: Drying Phases
First Phase: The coffee is dried in a canopy at 40°C and 25% humidity for approximately 15 days.
Second Phase: Additional drying in a canopy for 5 days, all slow and controlled.

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.