The coffee comes from the several smallholder farms around Buesaco county, a region known for its unique microclimate with dry, soft breezes from the lower valley and chilly nights due to cool winds from high mountain peaks.
Producers treat coffee as a sacred crop with a devotion and dedication to the process. They pick the ripest cherries, hand sort, ferment for 12 hours after picking, de-pulp, and ferment for another 12 hours to bring complex, citric, juicy, and floral notes to their coffee. Expect a faint, citric acidity with flavor notes that can only be found from this region of the world.
No reviews yet. Be the first with the Good Fika app.