Ecuador San Agustin Heirloom (Natural)

About this coffee

The freshly harvested, ripe coffee cherries arrive at the farm’s processing facilities to be rinsed, sorted and floated. The cherries are then placed in sealed tanks for 48 hours or until pH reaches the 3.5-3.6 range, then it’s taken to the oreadores (slow drying chambers) for 21 to 28 days. After reaching optimal humidity range (9-11%) the coffee is moved for stabilising in optimal storage conditions in Quito until milled.