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During 1967, the three Vindas brothers Eduardo, Leonel and Gerardo purchased their first hectares of land from a cattle farmer and continued producing milk and cheese for the 1,500 inhabitants of Palmichal.
Two years later, Eduardo, Leonel and Gerardo started to grow the first coffee seedlings on the steep slopes of the Tacuotarí mountains, where nobody else even dared to think of growing coffee on these spectacular slopes. The three brothers were convinced that the volcanic soil combined with the smooth, pacific-influence and relatively dry climate were ideal for coffee growing. They planted Caturra and Catuaí trees which have contributed to protecting the crystalline river going through their land and preventing erosion on the mountain slopes.
This coffee was processed at Palmichal Micro Mill. The depulper was calibrated so that only the skin is removed from the fruits whilst 100% of the mucilage is preserved.
The coffee was slowly dried on a concrete patio over 12 days. The final phase of the drying process was carried in a carefully calibrated mechanical drier for a better uniformity in humidity levels.
The coffee is then rested in parchment for two months before it is sorted by weight, density, size, and colour.
Cupping Notes:This coffee has a light body, juicy citrus acidity and flavours of red apple, peach and nectarine. A delightfully fresh and crisp cup. We recommend a filter roast or an omni roast for a light espresso single origin.
Farm: Cerro Los Vindas
Owners: Eduardo, Leonel and Gerardo Vindas
Altitude: 1,500 masL
Process: Red Honey
Variety: Caturra and Catuai
Q Score: 84.5