Finca Anaya

Sergio and his family have owned the farm for over thirty years, with a deep commitment to embracing biodiversity throughout both their agricultural and fermentation practices. For this lot, Sergio begins by fermenting the cherries in water before depulping. The beans then move into a second fermentation stage where, instead of water, mosto is used. Mosto is the liquid leftover from a previous fermentation, and when reused, it acts as a natural culture starter for the next batch. This secondary fermentation lasts around two to three days, followed by approximately twelve days of sun drying.