The coffee washing and drying station, located on the Villa Galicia estate, is particularly impressive. Mauricio Salaverria, is a true expert in the development of microlots, innovating with numerous specific processes and varieties. For this microlote, a technique that comes from viticulture called late harvest has been used, which allows it to develop the most concentrated aromas. The result is a juicy-bodied coffee with a round citrus acidity.
Divisadero Late Harvest