Think: bosc pear, plum, and baker’s chocolate
This coffee represents the very first honey-processed Chiroso (a mutation of the Caturra variety) lot produced by Pedro Echavarria at the family farm Finca Agualinda. Pedro’s father, Pedro Echavarria Sr., started growing coffee on a small abandoned farm in the 1970s. Finca Agualinda has been at the heart of the family’s coffee growing operation since it was purchased in 2003. It was initially planted with the Castillo variety before they began the two-decade long journey of switching to high quality varieties in the higher elevation parts of their farms.
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The best coffee starts with fresh grounds, good-tasting water, and a great coffee brewer. Get more tips for our favorite brew methods in our Brew Guide.
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