Description

Los Pinos Farm

It is called Los Pinos because in the past the farm was home to a large number of pine trees.

It came into the property over 20 years ago through an inheritance, at that time started with caturra, but due to rust disease, they replanted with other species.

Little by little, they decided to start growing varieties such as Geisha, Bourbon Rosado, Bourbin Aji, Catimor, Castilla and now have a total of 12,000 coffee trees.

Don Alexander was introduced to coffee at a very young age and decided to follow in his parents’ tradition.

Today they have an association in the region called Los Gigantes, where helped him to sell his coffee at a better price, and he participated in the platinum cup competition, where he came fifth.

Processing

The 100% hand-picked, ripe beans are harvested and the defective beans are sorted out.

The coffee cherries are bagged and fermented for 36 hours, then dried for about 20 days.