Farm: La Esperanza
Producer: CAMEC/ TG LAB
Varietal: Bourbon, Villa Sarchi
Elevation: 1500 masl
Processing: washed, patio dried
Farm Info: We're very excited to present a new direct trade partnership!
La Esperanza is owned by CAMEC with this year being the first the farm was operated by TG LAB. This small farm is really flat and organized. Very few pickers are needed to harvest which means they can be more selective in who is hired to pick the cherries.
Processing is key with these coffees. After de-pulping, the coffee is aerobically (in air) fermented for 26 hours and then moved to rest in water or anaerobically ferment for 24 hours. The water that is used for resting is fresh from the well at the mill and kept at around 25 degrees C which helped make the acidity so clean and crisp. These coffees were then patio dried for 18 days.