El Silencio

Coffee Description By Gaby

The name of this finca says it all: El Silencio (Silence).
Amidst the noise of the specialty coffee scene, a young woman patiently works to understand what happens in the complex world of fermentation and processing. Her coffees speak loudly of her dedication and passion, with bold personality and character.

Sara is a fifth generation of coffee producers. She studied microbiology and is now responsible for the production of specialty microlots. On her farm, she continues to grow more resistant varieties such as Yellow Colombia and Yellow Caturra. Her focus is on developing fermentation processes that add value to each variety while preserving the coffee’s essence.

Process

Once the cherries have been hand-picked and selected, the fermentation process begins. The cherries are placed in tanks where carbonic maceration takes place for 120 hours to enhance the body, acidity and fruity aromas. The cherries are then sun-dried.