About This Coffee

This 48hr anaerobic natural microlot is from producer Juan Silvestre. His Finca La Antartida is a 21ha farm in the community of Las Botijas in the La Paz coffee region. 

The Process

Cherries are selectively harvested by hand, only those at full maturation. The cherries are then placed in barrels and hermetically sealed before fermentation for 48 hours.

Drying is carried out in a patio on a blanket or Zaran. The coffee is placed on the blanket, and then turned over in the first few days to avoid crushing the cherry. After the cherry has dried to a sticky honey-like consistency, it is moved into a thicker layer and periodically turned with a wooden rake to complete the drying process and ensure consistency.

The Region

The community of Las Botijas is a rural area belonging to the municipality of Villa de San Antonio in the department of Comayagua, it is an area that stands out for its tourist attractions such as the great diversity of waterfalls with crystal clear water, quite famous such as the El Salto waterfall. del Angel, Las Campañas Waterfall. Its houses preserve their ancient tradition such as adobe houses and clay tile roofs. Among its customs they still maintain such as the transportation of the cart with bulls, it also has hiking routes, thanks to its cool and mountainous climate, its inhabitants are enterprising people, dedicated to the production of vegetables and avocado, and coffee farms as a sector on the path of development.

The La Paz Region belongs to the coffee-growing area of Montecillos, a region where high-quality coffees are harvested. The Montecillos region is located in the departments of La Paz, Comayagua and southern Santa Barbara. The region was named after the Montecillos mountain famous for its landscape and unique climate that makes the area's coffees a high-quality product.