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El Romerillo

El Romerillo

The Acosta Family's dedication to quality is exemplified by their onsite testing laboratory: peach sweetness & grenadine.

£15.25
£15.25
Sale Sold out

Character

We taste peach, brown sugar & grenadine.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Dedication to quality.

Cleber Acosta took over El Romerillo farm from his parents, located in an ideal landscape for coffee cultivation. Cleber is supported by his wife, Irma, and their children, each playing vital roles in farm management.

The farm boasts an onsite laboratory for conducting sensory evaluations to assess and enhance coffee quality.

We selected a Bourbon varietal from El Romerillo, impressed with its quality, peach sweetness and grenadine.

The Producer

Practices at El Romerillo reflect a strong commitment to environmental stewardship. All waste is composted for cultivation use, shade trees are strategically planted to prevent soil erosion, organic fertilisers are utilised, and harvesting is done manually to select only mature cherries.

This lot was meticulously hand-harvested at peak ripeness, washed, and then floated. Cherries are rested for 14 hours before moving to the drying area, where they remain for 10 days at 25°C. Subsequently, the harvest is transferred to a drying area at 30°C for 15 days, followed by a final stage at 35°C.

The coffee is then rested for 15 days in GrainPro bags to stabilise its attributes. Cleber personally tastes every coffee to identify potential adjustments for future crops.

  • Production Data

    Produced by Cleber Acosta
    Region - San Ignacio
    Grown at 1800 masl
    Varietal - Bourbon
    Harvest - August 2023
    Process - Natural

  • Natural

    Ripe cherries are dried whole commonly on patio’s, drying beds or even the bare earth allowing the bean to ferment naturally encased by its fruit.

    The cherries are turned regularly to reduce the risk of defects and ensure even drying.

    Once the cherries resemble raisins and the target parameters are met the coffee is hulled and sorted in the dry mill.

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