Peru Los Santos – Washed

Four years ago, when Falcon started the project to develop quality coffee in Honduras, Carlos was appointed responsible for microlots and specialty coffee. This has allowed him to develop technical capabilities across all aspects of coffee, from plant nutrition to innovative extraction and drying methods. Given the success of the first project, Carlos decided to purchase new land and expand coffee cultivation. He found lands in the highest areas, all above 1450 meters above sea level. He grows caturra, lempira, parainema and Ihcafe 90, some of which were planted recently, while others were already growing when he purchased the land. Carlos relies on the nearby mill where the cherry is evaluated and the process is defined accordingly. The cherry is always cleaned and washed and then floated to remove any immature parts.

Produced by Luiz Saldanha de Capricornio in his finca California, it follows the natural “Cold Soul” process developed by himself to give coffee grown at low altitude unique characteristics never experienced in this region. The extreme brightness, predominant fruit notes and complexity of this coffee are mainly due to the special process of washing the cherries in cold water overnight as the first processing step. In this way, a cleaner and sweeter coffee is obtained than a conventional natural process. Subsequently, the coffee dries slowly in the classic "African beds" for 25 - 30 days.

Shyira is the highest washing station in Rwanda. The temperate climate, high altitude and volcanic soil give the station a perfect microclimate for growing specialty coffee. As with all specialty coffee plantations, the harvesting phase is carried out only by hand. During this operation we try to make an initial qualitative selection of the coffee by removing the unripe or damaged cherries. Subsequently, the cherry undergoes an initial washing in tanks to remove any floating bodies, the aim is to make our coffee even cleaner. Once the parchment has been separated from the coffee bean, a final rinse is carried out. Once all the washing phases have been completed, the moment of drying arrives: first in an area dedicated to drying where a further quality control of the pulped beans is carried out. Once this check is completed, the beans are left to dry and turned regularly during the day.

100% Arabica blend – a specialty blend that balances the fruit and spices of Peru and Rwanda with the sweeter, chocolatier notes of Brazil. A blend studied and created by us to satisfy all palates, even the most demanding ones. The roasting is medium to medium, obtaining an aromatic coffee with the right body for espresso and mocha. To be enjoyed every day: the right companion to start the day or for your breaks from work or study. It is important to remember that coffee has its own seasonality so depending on availability it will be possible to taste different blends to experiment with. This is our third blend from the Turpial family, we started with a Brazil, Peru, Kenya, now Kenya has been replaced by Rwanda. The blend available today has a very particular Brazil processed with the Natural Cold Soul technique which allows the sweet notes of arabica coffee that grows at low altitudes to be enhanced.