Description

Organic coffee that opens your senses and leaves you wanting more and more. Exotic profile with predominant notes of pineapple and peach. Barely perceptible soft acidity followed by an almond aftertaste. This Arabica is of the Bourbon variety and is harvested and selected by hand, then processed in a modern way. After controlled fermentation of the beans, the coffee is dried using the so-called “Sleeping Bag” method. All this makes this micro lot a truly unique and memorable coffee with exotic notes. It is grown near the local reserve “El Diablo” in the oldest farm in the region called “La Hamonia”. Established in the 19th century by German immigrants. Some age-old traditions in growing and processing coffee are preserved there, mixed with the new practices of the 21st century. In 1975, the farm was acquired by Eddie Kuhl and Mausi Hayan, who built a hotel part that operates to this day and attracts many tourists and coffee enthusiasts.