Coffee Of The Month (April Chapter 2)

High in the mountains, Marceli and her family have found their perfect match in the rare Papayo varietal—celebrated for its exceptional quality. Grown on their small family farm, each batch is harvested with care and fermented over several days to unlock its full potential.

After a 24-hour rest, the coffee is depulped and fermented again for up to 72 hours, with constant stirring to keep the temperature just right. It’s then washed and slowly dried on a rooftop marquesina, capturing the essence of their highland microclimate.

The result is a beautifully complex cup: warming cinnamon and ripe blueberry up front, gives way to a silky finish of dulce de leche that lingers long after the last sip.