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      Founded by her father, Antonio Martínez, a very experienced farmer, who grew both Bourbon and Typica varieties. He passed away without an heir. And Isaura, with no formal coffee training, had to find her feet and develop her own approach; her persistence in the craft has paid off significantly as she is now producing critically acclaimed, high-quality specialty coffee year after year. Here’s to the women in coffee!

      This micro-lot comes from Inga forest at the top of La Florencia farm. Meticulously selected ripe coffee cherries undergo a water separation process to remove green and defective beans. The coffee is then fermented in concrete tanks for 12 hours and sun-dried on mud-brick patios.

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