Arlam and his wife Yoesmi Martinez are members of ASIAST, a very special co-operative of smallholders working collectively to farm more ecologically, improve coffee quality and access final buyers. Arlam and Yoesmi each manages their own vastly different farms, and combine their unique skills with a shared commitment to improving agricultural practices to great effect.
This lot is a combination of two flavour-prized cultivars, bourbon and caturra (mostly the latter).
Arlam only picks the ripest cherries, and then floats them to remove defects. He de-pulps and leaves to ferment for two and a half days, washing off some of the mucilage after 36 hours. He then adds fresh water to the tank and washes fully after another two and a half days. The lot is then dried on the patio for 5–6 days.
Roasted for filter brewing.
We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.
Learn how to brew cafe quality coffee at your place...Go to Brew Methods