Varietals Parainema
Process Natural - 90hrs maceration
Altitude 1450masl
Tasting Notes Orange, Summer berries, Chocolate

250g - 1kg

Pedro Joel Fiallos is the owner of Finca Fiallos, a 28 hectare farm planted with the Obata, Lempira, Catuai and Parainema varieties.

Pedro initially worked in coffee farms, performing tasks such as picking and pruning, to accumulate enough funds to purchase a half-hectare plot of land for coffee cultivation. Over time, he acquired additional parcels of land and expanded his coffee production, making a decent livelihood.

As one of the founding members of Aruco, Pedro continues to play an essential role in guiding and supporting other producers. In the past three years, he has consistently delivered high-quality micro-lots. The producers will receive around 70% of the FOB price for their micro-lots.

However, this year's harvest was challenging for all producers due to excessive rainfall and a shortage of pickers, resulting in significant coffee losses. The Aruco mill processes all micro-lots centrally, ensuring consistent procedures and reducing the producer's risk. Additionally, the mill's location at 800masl offers a more stable and less unpredictable climate for coffee drying than the farms.

Upon delivery to the mill, the cherry undergoes a Brix assessment, and the processing method is determined based on space and the producer's actions. After cleaning and washing, the cherry is floated to remove immature beans and then macerated for 90 hours in barrels.

This coffee gives a lot of fruit aromas, orange peel and a creamy delicious feeling in the mouth.

Best recommended for filter.