SWEET AND FRUITY - In this category, you will find coffees of high natural sweetness, synergetic with acidity with fruit-forward flavour profiles and medium textures.

Strawberry, orange marmalade, vanilla cream and sweet liqueur.

Mildred and her husband Wilfredo Estevez Molina own the small 2.2 ha farm called Don Joaquin. For the past 5 years they to improve the quality of their coffees after learning from the Aruco mill technicians about ways to improve their cup scores. In the harvest they work together with their 4 sons to collect the cherries, selecting only the ripe ones. From here, the coffee is then taken to the Aruco mill just outside of Corquin for processing.

They decided to process at the Aruco mill to centralise and have greater control over the process, to create consistent procedures and also to reduce the risk. The mill is also at 800 masl. which gives a more stable climate to dry the coffee, compared to up at the farm where the weather can be less predictable.

When delivered to the mill where they assess the cherry and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immature cherries. This lot is processed in the Natural Anaerobic Fermentation - the coffee cherries are placed in stainless steel tanks for 48 hours. The natural lactic bacteria develops yeasts that break down the sugars in the pulp, fermenting the coffee and producing lactic acid, which beautifully complements the acidity of the coffee.