Founded in 1910 by the Lazo family, it has been more than a hundred years. The farm uses high-tech tools to monitor plant health, plan shade tree planting and use native tree species to maintain ecological diversity to reduce the environmental pressure on coffee plants.
The matured state of the picked fruits must be dark burgundy or even close to purplish red. The water used for post-processing comes from two nearby mountain springs. After peeling off the peel, nearly 80% of the wastewater will be recycled for feeding cattle and using its faeces as organic fertilizer for coffee plants.
The fermentation treatment stage is also strictly controlled. Only a small amount of clean water is used for the last round of cleaning before being sent to the solarium, and most of it is recycled water after treatment. The surface temperature is strictly controlled during the sun drying stage. When the sun intensity is too high, a shade cloth will be covered to avoid damage.
Pick coffee cherries with a sugar content of 25Brix. After removing the pulp, the coffee beans are soaked in a washing tank for 28-36 hours of fermentation. The development of microbial strains is used to help remove pectin.
After the first stage of fermentation and washing, the second fermentation is carried out for 12 hours and then placed in the courtyard for drying for about 16 days. When the temperature is high, a shade cloth will be covered to prevent the coffee beans from overexposing. When the moisture content of the coffee beans is reduced When it reaches 10.5%, they will be allowed to stand still and stored in a 20°~21° storage.
This coffee makes a bold & smooth cuppa. You'll get caramel sweetness and cloves notes, buttery mouthfeel with a cedar finish. The perfect morning coffee to kickstart your day.