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La Antartida

La Antartida

A lot with a meticulous prolonged fermentation from the renowned Montecillos region: stone fruit acidity & a caramel sweetness.

£15.00
£15.00
Sale Sold out

Character

We taste apricot and caramel.

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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A prolonged fermentation.

This microlot from Juan Silvestre’s 21-hectare farm, La Antartida in Las Botijas, La Paz, showcases meticulous craftsmanship.

La Paz is nestled in the region of Montecillos, renowned for its high-quality coffee production. Named after the Montecillos mountain, the area is known for its striking landscape and unique climate.

This lot underwent an anaerobic natural process, revealing an apricot acidity and a delicate caramel sweetness.

The Producer

The community of Las Botijas continues to preserve the ancient tradition of constructing adobe houses with clay roofs. The areas cool mountainous climate provides the perfect conditions for cultivating coffee and vegetables.

Cherries are selectively harvested, with only the ripest being picked. The cherries are then placed in fully sealed barrels and left to ferment for 48 hours.

The drying process begins on a blanket-covered patio, where the coffee cherries are carefully spread and turned to prevent crushing. They are allowed to dry until they achieve a sticky, honey-like consistency, then layered more thickly and periodically turned to ensure even drying.

  • Production Data

    Produced by Juan Silvestre
    Region - La Paz
    Grown at 1700 masl
    Varietal - Mixed
    Harvest - December 2023
    Process - Anaerobic Natural

  • Anaerobic Natural

    Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

    They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a natural process procedure, the increased control over fermentation leads to a bright clean cup profile.

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