Description
The coffee cultivation process on Finca El Palto is both meticulous & traditional. Harvesting is done manually, ensuring only the ripest cherries are selected. Fermentation is carried out for 30 hours in bags & sacks, with washing performed in a vat tank. Drying takes place in specialized drying modules or bubble tents over a period of 15 to 20 days, allowing the beans to develop their full flavor potential.
David employs sustainable practices, relying on machete weeding & the help of his large family.
Cupping at 89: Dried lime, cooked pear, vanilla, intense perfumey jasmine, and panela flavors with a crisp acidity and clean fruit-like sweetness.
