Los Conejos

Named after the childhood pet rabbits that once roamed its grounds, Finca Los Conejos is dedicated to crafting exceptional coffee, exemplified in their Hot Anaerobic Microlot. This meticulous process begins with handpicking and sorting cherries to ensure only the finest are selected. Following a 12-hour pre-fermentation under shade, the cherries undergo a siphoning process to remove any undesirable ones, optimizing the quality for subsequent stages. The chosen cherries then enter closed fermentation tanks for 24 hours of anaerobic fermentation, carefully monitored for temperature control. Next, they undergo a 24-hour open-tank oxidation stage, preserving some mucilage to enrich the coffee's flavor complexity. After this, the semi-washed beans are carefully dried over 21 days, ensuring gradual moisture reduction under controlled conditions. This methodical approach culminates in storing the dried beans for one and a half months to stabilize moisture levels, enhancing and preserving their natural profiles for an exceptional cup of coffee.

This coffee is versatile and works well with all types of brewing processes.