The La Primavera farm began as cattle pastures before transforming into a coffee farm around 1995, initially growing traditional varieties like Caturra and Castillo. A significant shift occurred after 2005 when the focus turned to quality coffees, particularly introducing the Rosé Bourbon variety. Today, the 8-hectare natural reserve complements the farm's diverse production of both natural and washed coffees.
José Oliver Galindez's coffee journey began in childhood working alongside his father in the coffee fields. After studying agricultural engineering and working in the fertilizer industry, José pivoted to pursue his own coffee ambitions. Starting as a cupper in 2005, he dedicated himself to quality coffee production. Currently, José focuses exclusively on specialty coffee production while researching agricultural machinery innovations to improve producers' lives.
The meticulous processing begins with hand-picked, selective harvesting of ripe cherries, followed by water flotation to remove defects. The cherries then undergo a 36-hour fermentation in bags before being pulped. The de-pulped coffee experiences another 36-hour dry fermentation in an aerated tank, receives two thorough rinses, and finally dries under canopy for 18 days.
Cupping Notes: Sweet, Floral, Mandarin, Yellow Fruits, Rose Tea.
Try before you stock up with a 1/2 pound sample!