Farm History: The farm of the Casitas Community has been managed by the Lopez family since 1865. Mr. Lopez was the first to start producing Arabica there, way before the region became a booming destination to grow.  In 1920, his son Ramón López expanded the farm and planted the Bourbon varietal. In 1987, his grandchildren Guillermo and Lara added Caturra and Catuaí. His great-grandson, Joel Lopez runs the farm today, which employs up to 80 local people during harvest.

Varietal: Caturra

Agriculture: Biodynamic preparation of Organic fertilizer (coffee cherry pulps, leaves, and microorganisms from the mountain) used up to 3 times a year with a minimal use of water (natural protected reserve of Celaque), and manual monitoring for potential parasites.

Processing: Beans are hand-picked, pulped and put into cement cubes for a 30 hour period to ferment under strict supervision. Then they are washed with clean water and dried first on cement patios before going into dryers for 32 hours. Finally they are stored overnight in specific temperatures and humidities before beginning the exportation process.

Altitude: 1400 Meters

Certification: Direct Trade, Organic

Roast: Medium

Cupping: Dark Caramel, Chocolate, Graham Cracker

NET WEIGHT 12oz.