Tomas Fernandez- Peru
Tomas Fernandez Ramirez owns the 1.5-hectare farm called La Salina, where he grows Caturra in rich clay soil. While this farm is relatively young, the coffees Tomas are producing have been exceptional quality.
With a soft, round mouthfeel this coffee makes an outstanding cup, with notes of sweet tea, pear, and caramel, follow by a clean tea like after taste, add a sweet kiwi like acidity and the result is a well balanced way to start your day.
The coffees at La Salina are picked ripe and depulped throughout the night, after which they are fermented dry for about 25 hours give or take. In general, Tomas washes the coffee three times before it's dried for about 25 days.