Julio Pasteles started relating to coffee at a very early age. After high school, he was a coffee picker. Travelled to neighbour farms helping farmers during the harvest to earn a living. A few years later, his parents gave him a piece of their land to start coffee plantation. With the money he saved, he started growing some caturra trees. From then he stopped working for other people & dedicated full time to his coffee farm. 15 years later, Julio decided to produce specialty coffee as he learned that there was a market that paid better prices for better coffee.
Coffee at Julio's farm is selectively manual and rigorous picking. Between 48 and 50 hours of fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation. After fermentation, the coffee is left for hours in the silo and then is moved to solar drying for 28 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.
The coffee is incredibly sweet with lots of fruity floral qualities. With apple, mandarin orange & floral long aftertaste, pair with hints of hazelnut. A great example of well processed washed coffee!
Brewing Recipe :
1 : 16
27th of June 六月二十七號
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