This year has been very special at Finca Vizcaya! Great improvement in the selection of the cherries, better sorting means better quality. Also the way the did the fermentation for this washed coffee was inspired in Chespis experiments with prolonged fermentation. Giving us a more sweet and complex cup profile.
The selection is Red Bourbon, this means the coffee has a more homogenise size and would be more pleasant to roast.
After depulping, the coffee is fermented for around 72h in a control environment and is then passed to the washing process that removes the mucilage. After this it goes to the patios and is dried for around 15 days.
Notes Lychee, Stone Fruit, Dark Chocolate
Région Jalapa, Mataquescuintla
Ferme Finca Vizcaya
Producteur Francisco Quesada
Variétés Bourbon rouge
Récolte décembre - mars
Note 87 sca