San Martin

Around ten years ago while searching for an avocado farm, Mauricio noticed San Martin, a young but abandoned coffee farm alongside the avocado fields, the elevation and microclimate of which seemed perfect for growing exquisite speciality coffee. Mauricio bought the land and tended to it dearly using environmentally sustainable practices, and the results of his skill and care are evident in the outstanding quality that we find in this lot each year.

After picking and arrival at the wet mill, the fruit was placed in a plastic barrel and left to ferment for three days in cool shade, before being laid out in thin layers on raised drying beds. Mauricio was extremely careful and erred on the side of caution to avoid taking the fermentation too far, with the aim of achieving a complex profile while preventing dominant ‘funky’ flavours.