San Agustin Heirloom

The freshly harvested, ripe coffee cherries arrive at the farm’s processing facilities to be rinsed, sorted and floated. The cherries are then placed in sealed tanks for 48 hours or until pH reaches the 3.5-3.6 range, then it’s taken to the oreadores (slow drying chambers) for 21 to 28 days. After reaching optimal humidity range (9-11%) the coffee is moved for stabilising in optimal storage conditions in Quito until milled. The results from the processing are complexity and clarity in aroma and flavour. San Agustin is the only farm that can offer natural processed coffees as the area is very humid and has a high annual rainfall. Alfonso’s trick is to dry the cherries in solar and gas powered drying chambers (oreadores), where the heat and humidity can be precisely controlled. Please note we only hold a limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)