Porfiria is one of several celebrated smallholder farmers we work with in the lovely hamlet of Pena Roja. Edging towards 90 years of age (and enduring some health issues this year), she’s handed over the farm work and processing to her son, Javier. Javier tends traditional varietals of bourbon and Caturra across Porfiria’s several parcels. Among many initiatives, Javier has recently introduced ceramic tiles to the fermentation tanks and augmented the shade trees levels in the farm.
This harvest was a challenging one, beset by excessive rain resulting in some cherries falling and still more drying on the bush, before they could be harvested. Processing wise, Porfiria and Javier do an initial wash just before ferment finishes, then leave it overnight before fully washing the next day. This provides a homogeneous ferment and deliciousness in the cup.
Roasted for espresso brewing.
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