This coffee was grown by Santiago Patiño, a third generatio coffee grower, at the farm El Ocaso. 

El Ocaso is managed using regenerative agricultural practices, including organic methods. One such practice involves the use of microorganisms to control leaf rust and borer beetles. Additionally, the farm maintains a compost area where organic waste, including coffee husks, is collected and transformed into organic compost for use in the coffee plantations.

This micro-lot is 100% Tabi. This is a new variety developed by “Federacion Nacional de Cafeteros.” This unique variety is a cross between the Timor Hybrid, Bourbon, and Typica.

This coffee was carefully hand-picked in order to select only the ripest cherries. Later, the cherries were fermented for 40 hours in an anaerobic environment. Then the cherries were pulped, gently washed, and sundried until ideal moisture content was achieved.