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Miguel grew up several hours away from Buesaco where his 2.5 hectare farm now lies. Miguel and his family settles here to avoid the violence created by guerrilas controlling the region.
The Buesaco region has more recently attracted a reputation of sweet and complex coffees. Aided by a phenomenal altitude and steep hills which provides warm days and cool nights.
This particular lot is hand harvested before being pulped my a small electric pulper. The coffee is then placed in a fermentation tank for 36 hours before being dried with a combination of methods.
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