We’re proud to roast our first lot from Arnulfo Osorio Ortiz. Arnulfo has been growing coffee for over forty years while living at his farm, Finca La Planada, which sits 1,850 meters above sea level in the municipality of Tarqui, for the same amount of time. La Planada spans a total surface area of 1.5 hectares, all of which is currently producing coffee, with an average of 4,000 trees per hectare, specifically 4,500 Pink Bourbon trees and 1,500 Castillo trees.
Arnulfo comes from a coffee-producing family, and during the main harvest season, he employs up to eight local and nomadic pickers to carry out the crucial, careful hand selection of the coffee cherry.
This Pink Bourbon washed micro-lot was treated to the semi-traditional post-collection washed process. After the ripe cherries are brought in from the field and weighed, they are kept intact in sealed buckets for 50 to 60 hours, then depulped, rinsed, and placed on raised beds inside a parabolic greenhouse-style solar dryer to dry for 15 to 20 days.
