Tasting Notes: Plum wine & stewed rhubarb juiciness with jasmine tea notes & agave sweetness
About the coffee
Roberto Perales Perez owns three hectares of land in the El Paraiso village in Huabal district. The farm is planted with caturra & catimor. Since Roberto’s farm is located at high altitude where temperatures are cold, the catimor is not well suited to the climate but caturra is productive at this altitude so Roberto is switching back to 100% caturra.
Roberto picks & processes his own coffee, but also hires pickers for the peak of the harvest to ensure he picks everything whilst it’s ripe. After picking Roberto ferments for around 36 hours before drying on plastic mats in the sun.