Daniela is a young entrepreneur very passionate about coffee, people, her family and friends, and her home town of Tarrazu. After graduating university, she quickly found that she wanted to return to the farms rather than moving to the city and working for a company. We’re sure glad she did, because along with her sisters and their parents we find some of the most clean and consistent coffees out there for some years now. If you ever find yourself in San Marcos de Tarrazu we highly recommend visiting Daniela’s wet mill - it’s a model example of organization, cleanliness, intention, and exploration
La Cabaña is located in the San Luis farm not-too far away from the family wet mill, just at 1800masl. The Catuai trees here began to be planted about 30 years ago, but have been pruned and replanted in rotation in order to maintain vigorous trees. The family is adamant about working as sustainably as possible and in harmony with the environment.
Daniela took a fermentation course in Guatemala and has started experimenting more with fermentations. In the case of this lot the pickers collected the cherries as uniformly ripe as possible, pulp and mechanically demucilage the seed leaving some mucilage in the beans, then she places the coffee in fermentation tanks with lactobacillus and put it out to dry on raised beds.
Sweet and chocolate-forward, we're tasting fresh raspberry, strawberry and milk chocolate.
Region - San Marcos de Tarrazu
Varietals - Caatuai
Process - Honey
