Our friends at Merit love coffee. We’re lucky to partner with them and their partner Pedro Garcia Diaz who owns 2 hectares of land in the San Francisco village in the district of San Jose del Alto where he cultivates bourbon and pache varieties and produces around 30 exportable bags of coffee per year. Pedro lives in the village and his family manages his farm in the off season. During harvest and pruning / fertilizing he lives at the farm to oversee the production.
Coffee is picked selectively before being fermented for around 36 hours, washed, and then placed to dry on tarps where it dries for two weeks.
Tasting Notes of Toffee, Honey and Stone Fruit