Floripondio is one of the more recent farms planted in Samaipata, where Pedro Rodriguez & his family have been experimenting with growing specialty coffee. Historically, this region has not been known for producing coffee, but after success in growing exceptional coffee at their first farm in the region – El Fuerte – they have continued investing more heavily in the region, planting four more farms, including Floripondio, and building a wet mill to process the coffee.
Established in 2014, the farm is 47 hectares in size, 29 of which are planted with coffee. High altitudes and daily temperatures ranging widely from 5 – 30˚C helps to ensure a very slow maturation of the coffee cherries on the farm. The slow maturation leads to an increased concentration of sugars in the cherry and bean, which in turn helps to produce an incredibly sweet and complex coffee.
Pedro draws a lot of inspiration from the wine industry in his approach to coffee production, and is always innovating and trialling different processing techniques. After being picked and weighed, the cherries for this lot begin by being placed on a conveyor belt & disinfected; in a similar process used for wine grapes. The coffee is then carefully washed & laid out to dry on raised African beds & turned every hour for around 14 days, until it reaches 11.5% moisture.
This particular lot is 100% Gesha; a variety renowned for its exceptional cup quality and distinct flavour profile.
REGION: SANTA CRUZ, AGUA RICA, SAMAIPATA
CUP: FLORAL, BLACKBERRY, GRAPE, CITRUS, STONEFRUIT & PEAR