What We Taste: milk chocolate + walnut + brown sugar + honeyed pear Brothers David and Eddy Solano are 4th generation coffee producers who enthusiastically experiment with new processing methods at their family farm, Concepción Buena Vista. We’ve had the pleasure of roasting their coffees over the years and are always eager to share their latest innovations. We are thrilled to offer one of their latest experimental coffees, featuring beans from the farm's oldest lot with trees over 125 years old! This double ferment coffee went through quite the process to taste this good! The process started with washing the cherries and then sealing them in sacks for an initial 24-hour fermentation. This was then followed by depulping (separating the bean from the fruit) and submerging the coffee under water in open fermentation tanks for another 24 hours, resulting in a second fermentation. The coffee is then spread out onto drying patios and thoroughly turned every hour for 10 days. We created a roast profile to bring out some warmer notes of milk chocolate, walnut, and brown sugar, while still maintaining the sweet and subtle fruity notes of honeyed pear. Producer: David and Eddy Solano Region: Guatemala Process: Double Ferment Washed Varietal: Red Bourbon Elevation: 1800 MASL