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Description

El Cipres Natural Red BourbonSituated on the north slopes of the Picacho Volcano the El Cipres estate is made up of 95 hectares of land with majority dedicated to coffee production and 5 hectares dedicated to wildlife flourishing in the surrounding area. Farmers use the traditional farming method of agobia cutting where trees are bent and secured to the ground to keep producing whilst new shoots grow vertically, this has significantly improved coffee productin as the estate

Don Marcelino Chinguel had been growing coffee for over forty years

They then undergo an anaerobic fermentation for an additional 40 hours at 16–18°C

low-yielding varietal that was discovered near the Sudan-Ethiopian border in the early 1940’s

before milling and hand sorting

For this Castillo lot

the cherries undergo a 12-hour fermentation before being depulped

grown in deep

who discovered it on his farm

For this one

After this second fermentation

After the cherries are pulped

the cherries are mechanically dried and placed on beds to air dry for 15 days until the target moisture level is reached