Without noise, but with tradition and a bang!
Delicious, classic coffee with a juicy finish.
Veracruz Marisol Ramírez Serrano, raised in a family of coffee veterans, has not left the beans for a moment since she was 19. She learned the trade from her father, but today she is the one who holds the helm – she manages the farm, conducts various research, roasts the coffee.
At 1350 meters, El Plátano cultivates classics with respect for tradition, but also with an eye on the future. In the shade of larger trees, with the help of one permanent employee and a ten-person team of pickers, about 300 kg of coffee is produced here from each harvest. There are as many as five of them a year – El Plátano does not sleep. Neither do we, because we have just collected the entire batch from the last harvest for you.
The farm feeds itself naturally – with compost from cascara earthworms, who know what is good. The beans rest after processing (20 hours of relaxation after depulping? A dream!) and then dry in a guardiola – a mechanical bean dryer – for about 22 hours. This is a coffee that doesn’t make noise – but stays in your memory for a long time!
