Producer: Miguel Portillo
Region: La Palma
Variety: Pacas, Catimor, Pacamara
Processing: Washed
Altitude: 1288 masl
Tasting Notes: Dried Apricot and Dark Chocolate

With over 3 decades of experience, coffee production is a labour of love for Miguel Portillo, having made his start in the industry learning alongside his grandfather. Continuing the tradition, Miguel now grows coffee alongside his own family, with his son helping in the fields and his wife and daughters assisting with harvest and drying. Miguel is incredibly proud of his farm and being able to produce specialty coffee, constantly improving on practices to ensure the highest quality. Selective harvesting of only the ripest cherries is at the forefront of his approach, with the addition of new raised drying beds further improving his offering this year and for harvests to come. Ripe cherries are handpicked, before fermenting for 24 hours with fruit intact. Following this, the fruit is removed and the coffee undergoes a further 24 hour fermentation in cement tanks. After washing, it is transferred to raised drying beds to dry slowly over 12-15 days to ensure long lasting quality. The result makes for the perfect espresso owing to its rich, dried fruit sweetness and lingering dark chocolate finish.