12oz

PRODUCER: Ramon Rosa Rodriguez
LOCATION: El Cedral, Santa Barbara
ALTITUDE: 1500 - 1550 m.a.s.l.
VARIETIES: Bourbon and Pacas

In the hills of El Cedral, Ramon Rodriguez is growing his Bourbon and Pacas trees at an altitude of 1500 - 1550 m.a.s.l. The area is close to the micro regions of El Cielito, Las Flores and El Sauce, where we work with several producers of similar size and quality as Ramon. Ramon is producing a small quantity, but high quality coffee, and has been awarded as a finalist in the prestigious Cup of Excellence competition in previous years. His main goal for this past season was improved quality: picking ripe cherries, as well as focusing on other husbandry practices. 

After picking, cherry is pulped - skin and some mucilage is removed before the coffee is fermented for 12 - 16 hours. After, the remaining mucilage is washed off, and the coffee is dried on his solar drying tables which he received new this year. 

Intense fruit aroma, rich texture, and exceptional structure, with sweet flavours of pear and tamarind.