Isacio Javier Albir Vilchez has an 87.73-hectare farm called Agua Sarca, where he grows coffee on 73.95 hectares.
He has several varieties planted, including Caturra, Catuai, Catimor, Obata, Maracaturra, and Gesha.
After harvesting the coffee, Isacio makes sure it's depulped the same day, then it's fermented dry for 18–24 hours. It's washed clean of mucilage, then dried in patios with plastic walls for about 10–12 days. The first 2 days are under full sun, and the rest is done under shade.
TASTING NOTES -
PRALINES, ALMONDS, STICKY TOFFEE WITH LEMON ZEST
|Region||Dipilto, Nueva Segovia|