Description
El Guachipilin farm is 3.5 manzanas, with several varieties of coffee planted on it including Caturra, Bourbon, Catuai, and Pache. The owner is Ovidio Ramirez Ramirez, and he and his community are almost entirely supported by a coffee economy. Coffees at El Guachipilin are picked ripe and depulped the same day, then fermented dry for 18–24 hours. Ovidio washed the coffee three times and then dries the coffee under nylon on patios for 3–5 days, weather permitting.
The cup is sweet and savory with some berry, cocoa, and citrus fruit flavors and a heavy mouthfeel.
