With high elevation, volcanic soil and distinctive seasons, this region has great potential to produce incredible quality coffees. The Ayarza wet mill was started in 2017, to purchase and process coffees from small producers who were not able to process their coffees on their own. The mill purchases coffee fruits from local growers, with strict quality standards in place. The mill will pay more for higher quality coffee, so there is an incentive to take extra care in picking coffee. Once the coffee fruits are purchased from each individual grower, the coffee is floated, and sorted to remove any defective coffee. Once initial sorting is complete, the coffee is depulped, fermented for 14 hours and washed. Coffee is then dried on patios around the mill for 3-7 days depending on the weather. When the coffee is dried, it passes through another battery of hulling and sorting to ensure the minimal amount of defects possible in the coffee. This lot of coffee is classified as SHB, strictly hard bean, and has a very consistent size to ensure even development throughout the roast.
Region: Cooperativa El Porvenir
Variety: Yellow Catuai, Caturra, Bourbon
Altitude: 1400-2000 MASL