PALMOR CASTILLO

Royman Leon harvests cherries by hand, one by one. On the farm in Palmora, at an altitude of over 1,500 meters, they ripen slowly. The Caribbean Sea is a few kilometers away, and warm tropical air mixes here with the cool mountain climate. This slowdown is crucial. The fruits have more time to develop the sugars that you then taste in your cup.

After harvesting, the cherries go into water. The washed process means that the pulp is mechanically removed, and the beans are left to ferment for 36 hours in a water bath. During this time, naturally present bacteria and yeasts break down the remaining mucilage layer, and flavor precursors that no machine can produce are imprinted into the bean. After fermentation, the beans are thoroughly washed and dried in the sun.