The 260 hectares (Ha) of coffee are being cultivated within biodiverse agroforestry systems at an altitude that ranges between 1,350 and 2,191 meters above sea level, which allows for classifying producers according to the elevations of their farms and different qualities of coffee in micro-lots.
The coffee is beautifully balanced, combining flavors of delicate fruit - the classic Huehue blackberry - and spicy chocolate flavors but also can be quite refined with elegant acidity and notes of stone fruits and citrus.
Genetic Varieties: Caturra, Bourbon, Catuai, Pache (verde y rojo), Catimor
Processing Method: Washed
Drying Method: sun-dried on producers' patio
Harvest Period: November-March
annual yields: 320 tons