Farmer: Fernando Leto Escobar

Process: Natural Anaerobic

Altitude: 1,500 meters above sea level

Varietal: Cuscatleco 

Tasting notes:  Velvety texture, pineapple acidity, dried fruit sweetness    

Stretching across the Apaneca mountain range, the Escobar family has been farming specialty coffee for five generations. The daily harvest is hand picked and brought to the mill for processing using the array of innovative methods. For the last couple years the mill has been experimenting with anaerobic processing with engaging results. In this method whole cherries are filled in airtight tanks with valves fitted to remove oxygen. Here they ferment for five day before they are dried on raised African styled drying beds to dry for 45 day. 

Environmental-friendly growing practices, innovative processing, meticulous cherry selections and careful fertiliser management are just some of the reason why this coffee stands out from its neighbours!