Best Suited for Filter

Tasting Notes - Orange and Chocolate

This coffee was produced by second-generation farmer Nery Pablo López at his farm, Guacamaya, named after the macaw that frequents it. After inheriting the plot from his father, Nery has since expanded Guacamaya to over four hectares, as well as purchasing land at a lower elevation for commercial coffee. The farm benefits from abundant water supplied by the nearby River Azul, with coffee grown under carefully managed native shade trees to counter the humid, temperate climate. Nery uses traditional organic practices, such as recycling coffee pulp as fertiliser and manual weeding, with the coffee selectively harvested by hand.

Nery is a member of the El Sendero Cooperative, founded in 2018 by Pablo Gaspar. The collective provides invaluable support through financing, technical assistance and education, fostering a strong sense of community among its 700 members. El Sendero's trade links ensure fair compensation for farmers for high quality coffees such as this one. This lot was processed at Nery’s own wet mill. Cherries ferment in sacks for 12-24 hours, before being depulped and soaked overnight. After washing, the coffee is dried slowly until a stable moisture content is reached. We’ve roasted this coffee for filter, highlighting its bright citrus acidity and rich chocolate notes.