Bolivia, Finca El Mirador

Sweet and lifted, with distinct stone fruit acidity. Yellow peach, tangerine and milk chocolate, with oolong tea on the finish.

This coffee was produced by Pedro Flores, in a region known as the epicentre of coffee production in Bolivia. The cherries come from the most elevated part of the farm, where the ripening process is slower, allowing the sugars to develop more evenly to produce a very sweet coffee.

This lot was carefully hand-picked and processed on the same day where the coffee is inspected, weighed and sorted. After sorting, the coffee was pulped and fermented without oxygen for 24 hours. It was then washed with fresh water and carefully machine-dried for 102 hours. Once dry, the coffee was transported to La Paz, The coffee was first hulled using machinery, and then meticulously sorted again by hand under UV and natural light.