Wilmer Medardo Moncayo Gallardo owns an 8 hectare farm called La Loma, where he has 6 hectares of coffee planted (and the remaining 2 hectares are forest preserve). He was born into a coffee family and has been farming on his own since about 2001. Wilmer was 16 when he planted his first Caturra crop, though unfortunatly it was affected by the coffee-leaf rust outbreak in the early 2010s. Wilmer now grows Pink Bourbon and is careful to harvest it ripe. The coffee is depulped the following day, after it sits in a hopper for 12 hours. It goes to the fermentation tanks after being depulped, and will sit there for 24 more hours. It’s washed twice and dried in parabolic driers, which takes 15-18 days.
Last batch roasted: 2021-12-13
Taste profile: sweet with notes of candied red apples and blood orange
Process method: Washed
Arabica variety: Pink Bourbon
Altitude: 1 700 masl
Harvested: November - December 2020
