Amazing sweetness of high-quality chocolate from the fancy store, plus a large dose of fruit-bearing fruitiness, all balanced and clean as lightning. 100% variety and terroir in a mug, which is not so popular today… After harvesting, the coffee is thrown into the depulping and then fermented for 24 hours in a clean tank. The lock is released, the grains are washed, the initial qualitative selection is made. Finally, drying on three-level African beds. El Zapote is one of those farms that caused us hard to describe, extremely positive emotions. Beautifully situated at the foot of two volcanoes, with wild areas at the very bottom, add to this a rushing, winding river and jungle climate. Julio is a great guy with great knowledge of coffee and sleeves full of anecdotes. Open, willing to experiment and unusual practices – we will show the effects of his work more than once! Coffee thick as an Amazon forest, which is why it needs brutal treatment from the beginning of the roast. We like it so much or not at all! So we press it with a high burner from the first seconds to the end. With many washed, it's like a good – lager, it requires a lot of precision, control, and the success window is really narrow. He drank from the longer ones, according to our book of standards. But we like coffee the most from Julio!