Vilcaniza

Vilcaniza’s harvest season begins in July and ends in October. The soil is replenished with Bokashi style fertilizer and prepared with unused foods, coffee pulp sugarcane stalks, and microorganisms from fertile soils. After depulping, cherry is transferred to wooden basins to ferment on the same day. Once fermentation is completed, parchment is washed with clean water, then placed onto raised beds under a roofed structure.

This coffee presents a cinnamon cookie-like aroma when freshly ground, followed by a strong vanilla bean note during the brew. On the palette it has a blood orange acidity. This is rounded out by a chocolate syrup-like body with an apricot sweetness to finish.