Washed Process - Crispin’s coffee consists of all ripe harvested cherries that are depulped on the very same day of picking. The coffee is then fermented for two days and washed in the early morning. The beans are soaked in clean, cold water (with constant circulation of fresh water). After soaking, the coffee is then sun dried for five days on patios
Bold and spicy with a creamy chocolate body and a orange finish
Don Crispin Matias lives with his wife Margarita and their six children. He explains that he came
up with the name of his farm ‘The Emerald’ because he noticed that he had these beautiful gems
on his farm. Crispin grew up in the country side and has always loved agriculture. However, before
having his own farm, he used to have a grocery shop. At a certain moment he realized that his heart
was with producing crops and decided to sell the shop and buy some land to start his coffee farm.
Nowadays he feels proud on his work and achievements in the farm. He is also an active member
of the ASIAST, a coffee producer association in his town.
The farm is approximately 6.5 hectares with average temperatures of 18C and annual rainfall of 1,700ml. Shade trees made up of Chalun, caspirol, Orange trees, Guachipilin and Avocado are interspersed with the coffee, all supplied by natural spring water.
For this coffee we use 65g/L of freshly boiled water between 93-94C.
Steep for 4 minutes and then stir
let settle for a further 4 minutes and decant into pre-warmed cups.