We’re already familiar with the Alfaro family and their coffee, which they have been growing on their farms for four generations. With this experience, the family has a clear understanding of how to best express each coffee variety and how to process it. Fernando in particular goes deep into different anaerobic fermentations. For the family, it’s also important that these methods reduce the use of clean water, which is a plus for the environment.

The Alfaro family takes pride in growing coffee—and we’re proud to offer such a special product. A natural anaerobic process highlights the best sides of this exceptional coffee.

Like many coffee producers who experiment with extended fermentation techniques, Fernando’s exact “recipe” is a closely guarded family secret. But here’s what we know for sure: hand-picked cherries from the España farm were carefully sorted and then sent for fermentation at Beneficio El Carmen in sealed barrels with a valve, without oxygen exposure. After that, the fermented cherries were dried to stop fermentation and preserve sugars in the beans. This process emphasized incredible sweetness while keeping a bright tropical acidity. The cup is intense and sweet, with a clear combination of strawberry and peach, rounded out by juicy red apple.