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Farm Information

Alberio Chavez Garcia, is the fourth generation working on his family coffee farm. We have been working with Alberio from the start of our coffee project in 2016.

Previously Alberio sold his coffee to the local cooperatives, and on many occasions due to financial difficulties during the coffee harvesting he sold his coffee ‘wet’, this is common among coffee farmers who often struggle to pay workers and other costs during harvesting season.

When he came on board with us in 2016, we looked at various options to help with the funding during the coffee harvesting and ways in which we could work to improve coffee processing at farm level. Alberio opted to get involved in trialing different drying techniques. This year he implemented a long-fermentation process of 36hours. All of his coffee is Caturra.

The normal fermentation time in this region is between 18-20 hours. During this process the sugars are transferred from the coffee fruit to the seeds. Prolonging the fermentation time to 36 hours increases the acid complexity of the beans, where the beans have more time to absorb the sugars. This is highlighted in the attributes of El Guayabillo coffee with tasting notes of a clean, bright sweet coffee.

Additional information

Weight N/A

Espresso, Ground for filter, Ground for French Press, Whole Bean


250g, 1kg

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