Veracruz - Finca Santoli - Obatá Rojo - Natural Experimental

Highlights

“A farm with tradition since 1980, now in the hands of Alejandro, a third-generation producer. The cherries were hand-picked at optimal ripeness and float-sorted to select the best fruit, then placed in hermetic tanks with an air trap for 82 hours under carefully controlled conditions. To boost aromatic complexity and mouthfeel, a yeast used in champagne making was inoculated. The coffee then dried on mesh for 20 days with carefully controlled sun exposure. Sensorial profile: aroma with cherry notes and a delicate sherry memory; in the cup it is very juicy, transparent and full of fruit, with notes of strawberry, grape, pineapple and roasted plantain. Origin: Veracruz. Varietal: Obatá Rojo. Producer: Alejandro (3rd generation). Process: Natural Experimental. Altitude: 1,200-1,250 masl.”