El Porvenir

Coffee Description By Gabi

The translation of “El Porvenir” literally means what the future will bring.
And when we tasted this natural tabi, we really didn’t know what was coming next. 

Over the past few years, Sandra and his family have been working to improve consistency and develop new fermentation protocols to enhance the quality of their coffees.

This coffee represents our philosophy:
It’s the perfect blend of variety, fermentation and terroir.

Process

After hand picking, a second selection takes place. It undergoes a natural anaerobic fermentation for 72 hours and is then dried. When it reaches 50% of drying, it is rehydrated for 24 hours and sun-dried for 1 month. Before milling, it is stabilized for 3 months.