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The coffee farm has been operating since 1942, initiated by the Muniz family. The farm emphasises environmental conservation through water spring preservation, forest protection and wastewater treatment, resulting in 21 springs reconstituted and over 30% of its area covered by biodiverse forest. The Muniz family promotes training for employees, educating students on sustainability whilst also supporting local charity initiatives.
This lot is fermented for 134 hours with yeast and molasses, dried in a specialty coffee dryer which was heated during the day and rested at night and then rested for 432 hours. Expect a fruity cup with notes of Peach, Apricot & Caramel with delicate florals.
