Another coffee from our friend and closest producer, Felipe Contreras. An amazing washed Gesha and one of our all time favourites, this year it was a lot more expensive but we are keeping the price low as a New Year’s treat! No special fermentation or other processing method for this coffee, just ‘classic’ washed. Cherry is grown at 1850 masl in the middle of a forest in San Juan Gascon, Antigua. The forest was already there when Felipe and his father bought the land and they have always preserved it for shade and to let the coffee grow in its natural, already existing, biodiverse environment. A minimal interference policy. When ripe, cherry is picked, brought to the mill and depulped the moment of arrival. After depulping, the parchment is oxidized for 96 hours in total. Finally the coffee is laid out to dry on African beds for 15
days in the greenhouse whereafter it rests.