Grown at a high altitude on a single farm, Finca El Diamante. This high-end micro-lot is flush with flavor!
Apolinar Arevalo's farm is one of the highest in the region, and he takes meticulous notes about his fermentation for each lot. Arevalo typically picks his coffee selectively, depulps it the same day, and ferments it for about 30 hours at the highest part of the farm. It is under solar covers for about 15 days. He is constantly working on fermentation experiments in an attempt to improve quality and consistency.
(Some copy adapted from our sourcing partner's website.)