Pedro Aguilar Mendez is a first generation coffee producer from the Aldea el Pajal region. The first thing he did this year before harvest started was to make sure all employees were thoroughly trained before harvesting. We can say that picking only ripe coffee fruits is the most important step in terms of quality. Getting rid of faulty kernels in each decomposition stage afterwards also increases this quality gradually. The beans fermented for 36 hours in the ceramic pool are washed for 5 days and then dried in the sun for 5 days. Being aware of the water shortage in the region, Pedro has done a great job in terms of savings by designing a reusable water resource. The beans that are processed with such care are also satisfying in taste. Strawberry jam and vanilla notes are felt in a balanced way in terms of aroma and taste.
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