Specialty coffee shop

Popis kurzu

Antonio Samayoa grows this coffee with his wife Eby. Their coffees are processed with the utmost care and attention to detail at his mill, which is 1200 meters, slightly lower than the farm where the coffee grows, which means stronger sun and warmer days that are perfect for drying the natural coffees. This year, with a slightly cooler climate than usual, the location of the mill was key to guaranteeing good drying.

Only the ripest red cherries are selected for this batch, and once the coffee is picked, it is placed in clean, sealed plastic bags in the shade. Antonio knows that fermentation begins soon after the cherries are harvested, and years of experience have taught him that the best results are obtained when this process is carefully controlled and as uniform as possible. He allows this coffee to sit in bags overnight for a short fermentation of no more than 14 hours, and then the next morning the coffee is set up for drying. The cherries are then soaked in water to remove dust and floaters (immature or malformed beans). Soaking the cherries also serves to lower the microbial count and homogenize the temperature of the cherries. They are then placed on raised beds to dry for about 20 days. When in raised beds, cherries must be moved frequently to ensure complete and even drying. The cherries are turned four times a day while drying at regular intervals. Milling of the coffee is the final step, which is carried out in a dry mill in Fraijanes. The coffee is then sorted, bagged and prepared for export.