Sitio Rocinha has a rich history that dates back to 1962
when it was acquired by Demetrio's father. The journey of coffee cultivation on this land commenced in 1970 and has since been a cherished tradition handed down through generations. Over the years, coffee has not only remained close to their hearts but has also become the primary source of livelihood for Demetrio's family.
This particular coffee has been dried via natural process. When the coffee is dry, generally after a few weeks, the cherries are de-pulped and the mucilage remains attached to the bean. This has an effect on the sweetness in the final cup. The natural processing method is an environmentally friendly choice, given that it uses less water than the washed process. However, it needs specific weather conditions and expertise to be successful.
