Jesus Barahona Buena Vista Anaerobic Natural # 02465
جيسوس باراهونا بوينا فيستا 02465
Husband and wife duo, Jesus and Rosa Barahona, have been cultivating coffee at Finca Quindio for more than 20 years. When they first purchased the land, a portion of the farm was used to graze cattle and another portion had Caturra planted on it. Today, they cultivate Caturra and other varieties on their 7 hectares with an eye towards specialty production.
Jesus and his brother, Jose Espinoza, began experimenting with Natural and Anaerobic processing in 2020/2021. They have already seen the quality and the price they receive improve. Following their initial success with these processing methods, they planted Geisha and Pink Bourbon varieties. Their first Geisha Anaerobic Natural lots were released in 2022 and we're impressed by their success so far.
Jesus and Rosa selectively handpick ripe, red cherry and ferment is anaerobically in sealed bags for 40 hours. Then, they lay cherry on marquesinas to sundry. They rake cherry frequently to ensure even drying. It takes approximately 25 days for cherry to dry.