Arley and his father, Alexander, share a passion for high-quality coffee. They work together at their farm, La Piragua, where the family prioritizes sustainable coffee production and incorporates regenerative farming practices.
Arley and Alexander use Brix measurements (an indicator of dissolved solids, primarily sugars) to ensure that only the ripest cherries are harvested. This coffee variety, Striped Red Bourbon, is a naturally occurring mutation of the Bourbon variety. It is easily distinguished by its red cherries highlighted with striking orange stripes.
This lot has been processed using a double-fermentation technique. First, the cherries undergo an aerobic fermentation for 72 hours, followed by 98 hours of anaerobic fermentation in sealed barrels. The cherries are then dried in drying sheds for 15–20 days, ensuring consistency and uniformity throughout the process. The result of pairing this naturally fruit-forward variety with such meticulous processing is a cup bursting with sweetness and vibrant acidity, showcasing notes of forest fruits and red grapes, complemented by rich undertones of toffee.
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