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La Claudina - Espresso - Natural Coffee

Weights1kg, 250g

TASTE NOTES
Orange, Berries, Stewed Plum, Brazil Nut

VARIETAL
Caturra & Castillo

PROCESS
Natural

ALTITUDE
1400 - 1800 masl

We are delighted to share with you the coffee that first introduced us to Juan and his farm La Claudina. What makes this coffee truly unique is the natural process using a cold dryer which was originally designed for drying fruit. Juan will keep the cherry for several days drying at a set humidity and a set temperature range of between 25 and 40 degrees Celsius. The initial stage of drying is done here before the coffee is moved to raised beds, this is because the initial drying, when the moisture content in the cherry is the highest is a crucial time that affects the flavour profile the most. The end result is a super clean natural, with balanced levels of fermentation.

It is coffees like these that have firmly built Juan’s reputation not just in the local area but worldwide. Juan has made many developments since we met in 2018 mainly, boosting production on his friends farms and installing the same equipment that he pioneered. His plans are to be able to produce quality like this on a larger scale in the future. This coffee was purchased from our trip in November, sadly we may not be able to travel this winter but Juan keeps us updated via Instagram he and his team are all in good health.