|Proc. Method||Anaerobic Fermentation|
|Tasting Notes||Apricot, Raspberry, Honey|
Miller Bustos inherited Finca El Mirador from his mother 20 years ago, becoming the third generation of coffee growers. Still, in the last seven years, he turned the focus of his production to Specialty coffees with the hope of capturing better premium and stable prices by appealing to high-end roasters. Thanks to these premiums, he has invested in better infrastructure in the farm and developed a new wash and drying process.
The cherries are first sorted using water to remove any damaged, under-, or over-ripe fruit. They are drained and sealed in bags for 40hours to ferment without oxygen. Finally the coffee is laid to dry in the sun for 15-20 days.
Colombia Anaerobic Natural Finca El Mirador