Tasting notes: Vibrant caramelised apple & marzipan notes with a lingering sweetness
Farm: José Alberto Lopez
Type: Caturra, San Ramon
Altitude: 1750 MASL
Jose Lopez works as an agronomist & technical advisor & with this lot, he has ensured ripe cherries are picked & has pulped them on the same day. The coffee is fermented for 4 days & then soaked for 20 hours in clean water. It is dried on patios under shade for a week.
José started working on his family parcel in 2010, trying to improve the coffee farm & to innovate with farm practices. He always knew there was great potentia & soon realized that one of the key challenges is finding the right markets for quality coffee. He’s therefore very satisfied with being able to work directly with roasters through importers Primavera & building long-term relationships with coffee professionals around the world.