From our first visit last year, to this year, we were pretty blown away by the self-improvements that Allan had conducted around the farm and the mill. In the farm, he planted 1500 SL-28 and 1500 Villalobos trees, which we've secured the production of the SL-28 this year! At the mill, he doubled the size of his green house and hand-built four-tiered African beds to better assist with drying parchment. Really excited about both of these investments and for the future of working with Allan.
Dry-natural coffees are usually known for their big body, high sweetness and being wonderful in cappuccinos. This coffee knocks those three points out of the park. In milk, it's incredibly sweet, with tones of red fruit cutting through, lots of butterscotch, vanilla and cashew. We are enjoying this coffee as a versatile option for filter or espresso.
This is the fourth year that Don Joel has been in operation as a micro-mill and his quality blew us away. We were very impressed with the cleanliness and attention to detail that Allan showcased with his coffees. We are so excited to have brought in three separate lots processed in different ways: black honey, red honey and a natural process. Each of these coffees possess different flavour characteristics thanks to the variation in processing method.
If you're interested in all three processing methods of Allan's coffee, follow this link here:
Producer: Allan Oviedo
Tasting Notes: Vanilla, Chocolate Dipped Berries