Available at Mississauga (ON) only
PRODUCER: Conrado Suarez
FARM: Santa Cecilia
VARIETAL(S): Dos mil, castillo
ALTITUDE: 1850 MASL
PROCESS: Fully washed every two days. Half of the batch ferments in water for 37 hours, the other half for 13 hours. It's then fully washed.
DRYING: Sun dried
BAG TYPE: Grain Pro in Jute
BAG SIZE: 70kg
CUPPING NOTES: Floral, cayenne peppers, spicy, wine acidity, full bodied
Process: Fully washed every two days. Half of the batch ferments in water for 37 hours, the other half for 13 hours. It's then fully washed, floaters taken out via canals, and sun-dried. Example: Pick on Monday, depulp and ferment at 5pm. Tuesday pick, depulp at 5pm, mixing with Monday’s fermenting batch and changing the water so it’s fresh and doesn’t turn vinegary. Wash Monday and Tuesday’s picking at 7am on Wednesday.
Story: Don Conrado comes from a long line of coffee farmers. He remembers helping his father around the farm growing up and learning the fundamentals of coffee farming. He purchased his current farm, Santa Cecilia, over 46 years ago. The farm then was only pastures and wild forest, but Conrado slowly began growing coffee, lot by lot. Don Conrado and his wife raised 5children on their farm, paying for each child’s education through coffee.