This wonderful coffee from Andres Salverria’s Miramar farm is processed using a natural anaerobic process and an experimental drying method called “mountain”*. The result is an exceptionally rich taste of cocoa and fruit, wine-like acidity, and a long aftertaste.

* This technique differs from the traditional technique in that from the very beginning of the drying process the coffee accumulates in a thicker layer and with each passing day the thickness of the layer increases, the coffee climbs up, hence the name of this technique. The thicker layer slows down the drying, but increases the temperature and intensity of fermentation. As a result, the coffee has more fruity notes and the acidity is above average.

SCA Score: 88.5

Resting: 12 days from the date of roasting.