About the coffee
This coffee is grown at between 500 and 1200 MASL which is a lower altitude than we typically see. This causes the coffee to mature quickly, enabling farmers to produce a sweet and chocolatey coffee great for both filter or espresso.
In this naturally processed coffee the ripe coffee cherry is picked using a derricadeira which is a rake that uses vibration (so a shaky rakey) to cause the ripe coffee cherry to fall from the plant.
A tarp is spanned between coffee trees to capture the cherry as it falls.
After harvest, cherry is typically laid to dry in thin layers on patios. Under direct sunlight, cherry is then checked and turned frequently.
INNOVATION
This is a product that represents something new and different for us. It has been made in a small batch and likely won't be around for long. But it's here for you to try and we'd love to know what you think.