Special Espresso
La nueva montaña



Altitude 1550 - 1800 masl
Harvest JANUARY 2022
Notes Chocolate creamMelonRed fruits

A natural process coffee with notes of dark chocolate, cherry liqueur and chocolate cream fragrance. In the mouth, red fruits such as cherry and red berries predominate. A clean, dense and juicy body with a long and prolonged aftertaste where the notes of chocolate return.

Eby Aracely Samayoa and her husband, Antonio, have worked hard to perfect their processing practices to have the best product possible. In the future, they are interested in developing their agronomic practices and also want to provide support to other producers in the region who cannot afford expensive agricultural supplies. They want supplies to be accessible and more affordable for producers.

“Together we take care of the environment to avoid contamination. Producing natural and honey procces is a very important way for us to improve our income and the wages of those who work for us. The production of these specialty coffees also allows us to better understand our product”, says Antonio.

Antonio’s coffees are processed with the utmost care and attention to detail at his mill, which is 1200 meters, slightly lower than the farm where the coffee grow, which means stronger sun and warmer days that are perfect for drying the natural coffees. This year, with a slightly cooler climate than usual, the location of the mill was key to guaranteeing good drying.


Only the ripest red cherries are selected for this batch, and once the coffee is picked, it is placed in clean, sealed plastic bags in the shade. Antonio knows that fermentation begins soon after the cherries are harvested, and years of experience have taught him that the best results are obtained when this process is carefully controlled and as uniform as possible. He allows this coffee to sit in bags overnight for a short fermentation of no more than 14 hours, and then the next morning the coffee is set up for drying. The cherries are then soaked in water to remove dust and floaters (immature or malformed beans). Soaking the cherries also serves to lower the microbial count and homogenize the temperature of the cherries. They are then placed on raised beds to dry for about 20 days. When in raised beds, cherries must be moved frequently to ensure complete and even drying. The cherries are turned four times a day while drying at regular intervals. Milling of the coffee is the final step, which is carried out in a dry mill in Fraijanes. The coffee is then sorted, bagged and prepared for export.

We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.

Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm

We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.