Here, at around 1550 MASL, she grows predominantly Pacas. On her small farm, cherries are depulped in small batches before undergoing fermentation in a single tile-lined tank. Over the years, Alexi has reinvested heavily into her farm, overcoming many obstacles thrown in the farm’s path. Alexis has grown her farm substantially in the last two decades. She has expanded planting to different areas of her land, upgrading her drying beds to include parabolic covers to help keep the coffee safe from the rain that has become more sporadic with climate change. In the cup, you’ll find bright stone fruit reminiscent of white peach, with sweet notes of caramel and gingerbread.

Here, at around 1550 MASL, she grows predominantly Pacas. On her small farm, cherries are depulped in small batches before undergoing fermentation in a single tile-lined tank. Over the years, Alexi has reinvested heavily into her farm, overcoming many obstacles thrown in the farm’s path. Alexis has grown her farm substantially in the last two decades. She has expanded planting to different areas of her land, upgrading her drying beds to include parabolic covers to help keep the coffee safe from the rain that has become more sporadic with climate change. In the cup, you’ll find bright stone fruit reminiscent of white peach, with sweet notes of caramel and gingerbread.