La Aguja is the name of the farm owned by Heyvis Sagastume, the oldest of three brothers who run seven family farms and a wet milling operation on the northeastern foothills of the Santa Bárbara mountain.This microlot offering consists solely of the Parainema variety which is quickly gaining popularity due to its resilience to climate change and disease without sacrifices in quality or yield. To further elevate its complexity, Heyvis chose this lot to undergo an anaerobic fermentation where the coffee cherries were held in airtight containers for 48 to 72 hours before being depulped, washed, and finally dried on raised beds.
Place
PROCESS: Anaerobic Washed
REGION: Santa Bárbara
ALTITUDE: 1,350 - 1,650 meters above sea level
Sustainability
Fairtrade: Yes
Organic: Yes
Direct Trade Relationship: Yes
