Ernesto Garcia La Palmera 0241

إرنستو جارسيا لا بالميرا 0241

Ernesto Garcia has lived around coffee his entire life. He grew up on his farm, Finca La Palmera and today lives there with his mother, wife and son. The farm is located near Algeciras, a town on the Western Andres mountain range. Ernesto’s location on the mountain affords sweeping views of the valley between the central and western moun- tain ranges that run north and south across Colombia.
In 2021, Ernesto and his cousins, began experimenting with Natural and Anaerobic process- es to great effect. We’re proud to support Ernesto’s experi- ments and offer such a delicious coffee.
Ernesto cultivates Castillo, Caturra and Colombia varieties on his farm. This lot is composed entirely of Castillo.
Ernesto typically hires 4 to 5 laborers to help him harvest cherry. Cherry is selectively handpicked by Ernesto and the
laborers. Once picked, Ernesto ferments ripe, red cherry anaer- obically for 40 hours and then lays cherry to dry on marquesi- nas. Ernesto’s mother helps with drying coffee and turns cherry 3 to 4 times per day to ensure even drying. It takes approxi- mately 10 to 15 days for cherry to dry.

    This combination does not exist.

    Process: Anaerobic Natural
    Variety: Castillo
    Cupping Score: 86.25
    Weight: 70kg Bag
    Notes: Nutmeg, Apricot, Cola, Peanut, Red Grape