La Nueva Montaña

Antonio and Aracely’s coffees are processed with incredible care and attention. All happens in the mill, located lower on the mountain, meaning more sun and warmer days, perfect for drying naturals. Once the Cherry is picked, it is rested in sealed bags in the shade to begin fermentation. The morning after, the cherry is soaked and cleaned, the soaking helps to homogenise the temperature and lower the microbial count. They are then dried for a minimum of 20 days. The result is a complex, flavourful and bold coffee, packed full of florals, berries and tropical notes.