Originally a cattle farm, Isacio Javier Albir began moving into coffee production, planting a number of different varietals such as Marsellesa, Parainema, Catuai and Obata.
The farm has also been experimenting with processing using natural, honey and washed methods, usually for long fermentation periods to create unique and powerful flavour profiles
This natural processed Maracaturra has been siphoned to remove defective cherries, before fermentation and drying on raised beds for 3-4 weeks.
Flavour- Cherry, Caramel, Orange
Finish- Sweet Orange Chocolate
Process Method - Natural