La Pequeña

La Peque​​ña is back with another fresh harvest, a hallmark of the quality Diego and Derlin produce every year. This coffee enjoys some time to ferment in cherry for 24 hours before getting pulped and soaked for 36 hours in fresh water, then a rinse and another 12 hour soak. This hybrid of natural fermentation, followed by a washed fermentation provides a unique opportunity for the cherry to begin metabolising the sugar in the fruit before being pulped. The double washed fermentation results in very clean coffee, bright acidity and a wonderful bouquet of fresh florals. The coffee is then carefully dried on raised beds in shaded parabolic greenhouses slowly reaching the desired moisture level before preparing for export. La Pequeña is named after their daughter Sofi and really highlights how much of a family endeavour coffee farming is, Sofi learning from her parents like Derlin before her. This year we have enjoyed a nutmeg spice, combined with the sweetness of candied ginger and stewed pears. We are very thankful to Derlin and Diego for their continued partnership, and our importing partners Osito for helping bring this coffee to Australia.