Gregorio Espinoza

Since taking over his farm in the 1990’s, Gregorio and his sons have been learning and refining the craft of experimental processes. After harvesting, the cherries are fermented for 36 hours in sealed GrainPro bags, pulped and then fermented for a further 36 hours in an open-air tank. Following this, the coffee is then dried and rested in a cold cellar, creating notes of dark chocolate and juicy red berries.