QUALITY SCORE: 87.50
Passionfruit / Orange / Almond / Cedar / Raisin
Suggested for espresso and filter
THE STORY BEHIND
Victor Garcia Gavidia owns three hectares of land in Alto Pirias, Chirinos. Victor grows primarily the Castillo variety, while Caturra is also grown in some parts of the farm - it is harvested separately.
In previous years Victor had been producing washed coffees, and because of the characteristics of varieties grown in combination with washed process, a large part of coffee harvested didn't score higher than 84 points.
However, this year, following in the footsteps of his neighbour, Eli Espinoza Soberón, Victor started using natural processing method for all his coffee.
Victor decided to switch to natural processing, because it has helped increase the cup quality, with his coffee consistently reaching 86 points and beyond: this, in turn, means that he can earn price premium and increase the income and profitability of farm's operation.
Victor hires pickers to harvest the coffee. Subsequently, he washes the cherries twice to make sure they are squeaky-clean and to reduce the microbial load, so that when they are placed on drying beds, fermentation occurs slowly, resulting in a very clean cup profile.
The coffee is dried on rasied beds for 30 to 35 days.
Rubens Gardelli, the owner and creator of the roastery, is an important persona in the world of specialty coffee. He was the winner of The World Coffee Roasting Championships 2017. Three times on a box (twice first, once second) in Brewers Cup in Italy, Rubens also won 2014 WCE Italy Coffee Roasting Championship.