Finca Polvo Cosmico
Producer: Edil Adonis Benitez
Altitude: 1750 MSNM
Variety: Catuai
Process: Natural
Harvest: December to March
Location: Santa Ana
Producer History
Since I was little, I felt a great wonder about the universe. I have always felt a curiosity about it. When I was in grade school I would dream about designing and building spaceships that would circle planets and I wanted to pursue a career in aerospace engineering. Over time, this idea came to change as I began to explore the subject in books. As I learned more about the planets I came to realize how we are made of cosmic dust that is millions of millions of years old.
As a producer, I am part of the third generation of my family that has dedicated itself to coffee production. My upbringing since I was little, first by my father who was also in agriculture, and later by my natural inclination towards agriculture and the natural world, has made it possible for me to innovate and experiment with coffee processing. On the farm I have trialed different techniques and processes that has allowed us to express the different characteristics of a great coffee.
My family and I are very satisfied with our work. We have a passion for coffee quality that reflects itself in a cup that satisfies our customers. It is all part of the coding of the universe dating back billions of years and is now marked in our family's history.
Natural Coffee Processing
To achieve our quality profile, we balance many factors, starting with plant nutrition, cherry selection, resting and drying periods and drying in a covered solar dryer minding temperature and relative moisture. This process is relatively short, starting by selectively harvesting the coffee, ensuring that cherries get picked at their optimal point of maturity. Follwoing harvesting, cherries are manually sorted to ensure no damaged cherries are included the batch. The coffee is then spread out in nylon screens for drying, agitated every 15 minutes for the first three days in order to avoid damage by moisture. The coffee is then dried for an additional three weeks until the coffee reaches a moisture level of 12%
Tasting notes
Honey process: Blackberry, prune, dark chocolate and vanilla with a textured mouthfeel and smooth, chocolaty finish.