El Laurel

About This Coffee

This lot is a blend of day lots from small producers in the community of Laurel in Jaén. The producers in this area pick and process their coffee themselves, typically drying it on lined patios. The average farm size is 1.5 hectares. After picking, the coffee is rested for 24 hours before depulping and fermenting for 36 hours, followed by drying for 10 to 15 days.