Description
Diomar and her family all produce coffee together on a 2.5-hectare farm called El Helechal. They grow Castillo and Colombia, harvested by paid locals and themselves. The coffee is delivered to a local wet mill for processing where it is pulped the same day, and fermented in ceramic tanks for 18hrs. The coffee is then washed three times and sorted. The coffee then dries for 15 days in a greenhouse.
The cup is sweet with winey acidity, fig, blackberry, molasses, and lime flavors.
