Process Method: Washed
Praline, lemon and lemongrass flavors with sweetness and tart fruit acidity.
Rodrigo Peralta owns the farm called Las Golondrinas, where there is just about 2 hectares of coffee planted, primarily Caturra variety. Coffee is picked ripe and depulped the following day, then fermented for 16 hours. After washing, it's brought to the mill run by our partners Martha and Ana Albir at Cafetos de Segovia, about 45 minutes away from the farm by car. The drying process takes about 16 days in total on raised beds.