Farmers: Antonio Gutierrez
+ the Solarte family
The Solarte family delivers their coffee cherry to Antonio (who
is continually learning and experiment with coffee processing)
who pulps the cherry, then ferments it in a slow controlled way.
After fermentation, parchment is washed, and dried in parabolic
dryers and is dry after about 12 days.
This coffee is complex, sweet
with a positive bright acid.
The plantation has been
organic and pesticide free
for the past decade.
Brown sugar, lime, melon.
20.5g dose for a 48-50g yield, pouring in 25-30 seconds.