Fragrance of cherry, sweet creme-like aroma, notes of black cherry, blackberry and mango, aftertaste of raspberry and sparkling white wine with a medium but buzzing orange acidity and a creamy medium-heavy body.
The buzzing acidity and sweet berry notes are what really stand out to us in this coffee. Roasting anywhere from light to medium (from around 80 to 100 Agtron) will allow those attributes to come to the forefront in the cup. Medium roasts (around 80 to 90 Agtron) will really show off the berry notes while mute the buzzing acidity.
has historically been a coffee farm of more traditional cultivars and processes, but with the help of Santiago, the farm is now producing varieties such as pink bourbon and gesha, and running various processes, experimenting with fermentation times.
This particular lot of pink bourbon coffee is rinsed and floated in water to wash and separate any floaters before being fermented in a controlled anaerobic environment at 18-22° Celsius for 96 hours. By the third day of fermentation, lactic acids are produced giving this coffee its namesake. The fermented coffee cherries are then depulped and dried on raised beds for 25 days.
Finca El Ocaso is 28 hectares in size with 13ha planted with coffee. The location and high elevation provide warm days and cool nights creating a unique and desirable microclimate for cultivating and processing coffee. The coffee plants grow under a two-tiered shade canopy of avocado, citrus, guamo, guayacan, plantain and cedar trees. The farm holds RFA, UTZ and 4C certifications and receives over 70 different bird species visiting the farm every day!