Porfiria Martinez and son Javier work together on their traditional family farm. Just last week we gave them a bag of their Small Batch roasted coffee in person. This is the first time Porfiria has seen her name on a bag of coffee, it was a pretty nice moment.
Javier is in charge of processing and has come up with a unique system to homogenise fermentation: 24 hours after depulping, the coffee finishes fermentation over a further 12 hours in fresh cold water before being fully washed. Controlled temperatures and prolonged time in anaerobic conditions contribute to a very clean, bright and creamy coffee.
Whole beans only. Roasted for espresso brewing.
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