Elzer Garcia began growing coffee in 2015, inspired by the success of coffee cultivation in neighbouring areas. He started with a trial planting of just 100 plants and has expanded the plantation to around 7,000 plants across nearly two hectares. Elzer also maintains Pajuro trees throughout the farm to provide natural shade.

The harvest is carried out entirely by hand, with the help of local villagers. The cherries are pulped and then fermented in tanks for 48 hours before being washed and moved to the drying area.

Following fermentation, the coffee is transferred to the drying area, where the beans are spread in thin layers and turned several times a day to ensure even drying. Particular care is taken to protect the coffee from overnight moisture and sudden changes in the weather, allowing it to dry slowly and evenly until it reaches the ideal moisture content. This patient, attentive approach preserves the physical quality of the beans and brings out their best attributes in the cup

Tasting notes include red grape, maple syrup and milk chocolate

Tasting Notes: Red Grape | Maple syrup | Milk chocolate
Processing Method: 48hr fermented washed
Varietal: Caturra
Importer: Chacra