papaya
tropical fruits
toffee
orange
luis valladarez
dipilto, 1250-1450 masl
maracaturra
natural process
Luis Valladárez began building his coffee farm collection in 1960, starting with a small plot inherited from his grandmother. Today, his family continues to manage these farms with a focus on producing high-quality specialty coffee that supports a sustainable business model. Their Buenos Aires farm is highly regarded, earning multiple Cup of Excellence awards. Ripe coffee cherries are picked at 18–20º Brix, washed, classified, and then dried on African beds under 73% shade for 4 days before being sun-dried for 18–20 days until reaching 11.5% moisture. The beans are then stored in their dried cherry pods until export.
papaya
tropical fruits
toffee
orange
luis valladarez
dipilto, 1250-1450 masl
maracaturra
natural process
Luis Valladárez began building his coffee farm collection in 1960, starting with a small plot inherited from his grandmother. Today, his family continues to manage these farms with a focus on producing high-quality specialty coffee that supports a sustainable business model. Their Buenos Aires farm is highly regarded, earning multiple Cup of Excellence awards. Ripe coffee cherries are picked at 18–20º Brix, washed, classified, and then dried on African beds under 73% shade for 4 days before being sun-dried for 18–20 days until reaching 11.5% moisture. The beans are then stored in their dried cherry pods until export.
