This coffee boasts flavours of Apple, Cinnamon, Chocolate and Nuts.

Finca Ojo de Agua is one of the farms belonging to Agricola San Agustin, an Alfaro family company with four generations of specialty coffee production, processing and exporting experience. Based in the Apaneca Llamatepec moutains, the farm is just 5.5ha in size and includes the varieties of Bourbon, Pacas and Gesha. 

The town of Ataco is know for its ideal climate and altitude. Located 1,325 meters above sea level, it provides ideal growing conditions and climate for coffee cultivation.

Like many producers of coffees which experiment with extended fermentation techniques, Fernando's exact 'recipe' is a closely guarded family secret. But here's what we do know: the process starts with selective harvesting of ripe cherries from trees of the red bourbon varieity. These undergo a controlled fermentation for 192 hours with cultures of fungus and bacteria, followed by slow raised bed drying for 25-30 days. After drying the coffee is rested for at least 60 days before secondary processing.