JULIO PERALTA SALOMÓN BEGAN CULTIVATING EL BOSQUE IN THE LATE 1990’S AND HAS SINCE THEN, DILIGENTLY AND PROGRESSIVELY IMPROVED THE QUALITY OF THE COFFEE YEAR AFTER YEAR. UNIQUELY, THE FARM HAS A WIDE RANGE OF ALTITUDES ON A STEADY AND REMARKABLY STEEP SLOPE THAT HAS A SIMILAR EXPOSURE. THIS ALLOWS US TO SEE THE EFFECTS OF ALTITUDE IN A MARKED WAY - ALLOWING THE VARIETY AND ITS PARTICULAR PLANTING TO SPEAK.
THE REGION OF SAN FERNANDO IS POSITIONED SUCH THAT IT RECEIVES EXCELLENT AIRFLOW WITHOUT BEING WINDY AND THE EXPOSURE MEANS THAT DESPITE THE ALTITUDE IT IS DRY, CLOUD COVER IS SCARCE, AND THE CLIMATE IS DRY AND WARM IN THE DAY TIME. THESE FACTORS ALONG WITH ITS BLEND OF RICH AND WELL-DRAINING SOILS MAKE FOR THIS REGION’S UNIQUE CHARACTER.
THIS IS A CLASSIC WASH PROCESS THAT INCLUDES A SELECTION OF PICKINGS FROM THROUGHOUT THE VARIOUS PLOTS OF THE FARM. THE COFFEE PULP IS REMOVED WITH A CENTRIFUGAL DEPULPER AND FERMENTED AT ALTITUDE IN OPEN CONCRETE VATS. AFTER BEING WASHED, IT IS BROUGHT DOWN TO THE DRIER AND WARMER LOWLAND TO DRY ON SHADED PATIOS FOR 12 TO 14 DAYS.
THIS FRESH COFFEE SHOWCASES DELICATE AROMAS TELLING OF ITS SAN FERNANDO ORIGIN ALONG WITH NOTES OF SWEET CITRUS, SPICE, RED FRUITS, CANDIED CHERRIES, CARAMEL AND A CHOCO-NUTTY FINISH.
