Tim Wendelboe - Finca el Vikingo

In 2019, Jobneel Caceres Dios purchased land in El Sauce to expand his coffee production and cultivate rare cultivars like Geisha. This lot, from the first picking of the year, features delicate floral and subtle citrus notes, with expectations of improved quality and flavor intensity in future harvests. Cherries are hand-picked and sorted under Jobneel’s supervision, then de-pulped and dry-fermented for 12-14 hours, followed by a second fermentation of 12-24 hours. After washing to remove floaters, the coffee is dried on raised beds covered with shade for 14-20 days, during which Jobneel and his family ensure quality by removing defects. Finally, the coffee is stored in airtight GrainPro bags before milling, vacuum packing, and export.