Onias Barrios is a farmer of coffee as well as plantains and yucca. His farm Finca la Perla sits at 1625 m.a.s.l. in the rural town of Los Pinos, where he grows Pink Bourbon, Catimor, Papayo, and Tambo varieties.
The coffee is fermented first intact for 24 hours, then again de-pulped for 72 hours, before finally being rinsed and laid out to dry for 20 to 25 days
This is called a “washed” process because the fruit and mucilage are rinsed off the coffee bean before drying giving the end product a cleaner character.
Our Onias Barrios beans are roasted on the light side to bring out the natural sweetness of the coffee and highlight it’s fruity, floral notes.
Tasting notes may include orange blossom, apricot + almond cookie. (Tip: breathe out through your nose while swallowing to pick up on subtle aromas)
This Onias Barrios lot is of the Pink Bourbon varietal which is a more rare, delicate varietal prized for its bright, sweet + floral notes
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