September - Wilmer Galindez

In the cup you'll taste juicy citrus like grapefruit and tangerine, with a bright citric acidity. This coffee has a raspberry like sweetness and delicate florals that reminds one of black tea. It has a long bright finish with a light body. This traditional washed coffee involves floating cherries for 24 hours, depulping the seeds for 54 hours, and drying them on raised beds for 20 days. Despite his extensive experience, Wilmer couldn't access the specialty market until he connected with Monkaaba, an initiative in San Agustin led by Esnaider Ortega. Monkaaba helps local growers find better markets and invest in their knowledge and skills to ensure future success.