About this Coffee
Deiro García, a second-generation producer with a background in microbiology, has turned his farm into a laboratory of innovation. His experimental approach to controlled fermentation is designed to bring out the full expression of varieties like Sidra.
A sweet and expressive cup with an intense presence of ripe tropical fruit and citrus acidity that brings freshness and definition. Juicy body with a complex and vibrant aromatic profile. The process includes 48 h of oxidation, 280 h of anaerobic fermentation, and a final 140 h stage with thermal shock and yeast inoculation.