Additional information about this amazing coffee:
Romeo inherited the farm from his father in 2015. Prior to 2015 this was exclusively a maiz farm. Romeo wanted to venture into specialty coffee as it is more lucrative than maiz and the land seemed to be better suited for coffee production. He implements good agricultural practices such as clean water, bio diversity of flora and fauna and is meticulous about washing and fermentation processes. Romeo is a very small producer, only having another person help him on the farm. Micro wet mill on farm - coffee is fermented for 24-36 hours and dried for 5-7 days on the patio.