On his 2 hectares farm in San Antonio, Elvis has been experimenting with some pre-fermentation, to give extra complexity and de inition, and he has found that macerating the coffee cherries in bags in the shade for 24 to 48 hours lifts the pro ile considerably. This premium micro-lot coffee, due to the macerated natural process, is bursting with aromas and spicy notes – we are thrilled to have it for this special spring edition!
REGION: SAN ANTONIO, HUABAL
OWNER: ELVIS TORRES SANCHEZ
PREPARATION: MACERATED NATURAL
NOTES: BLACKBERRY, CASSIS, CINNAMON, PLUM and DARK CHOCOLATE, chewy thick mouthfeel long finish and sweet spices