Single origin Caturra beans: Ensures traceable, consistent quality and unique flavor profile
Grown in rich clay soil: Enhances natural almond and floral notes in the coffee
Handpicked and depulped overnight: Preserves freshness and complexity in every bean
Three-time washed and 25-day dry process: Delivers smooth, balanced taste and reduced acidity
Tomas Fernandez Ramirez owns the 1.5-hectare farm called La Salina, where he grows Caturra in rich clay soil. While this farm is relatively young, the coffees Tomas are producing have been exceptional quality.
The coffees at La Salina are picked ripe and depulped throughout the night, after which they are fermented dry for about 25 hours
