- Noah, Los Angeles
Ariel Murcia dedicates 50% of his coffee production to growing Parainema—a rust-resistant Sarchimor variety, indigenous to Honduras and known for an intense herbal and acidic flavor profile. He has turned Finca Sol, his 15 hectares of farmland, into a productive laboratory for interesting varieties and processing methods. This is the first year he's attempted anaerobic fermentation with a natural drying process, and the efforts of his meticulous sorting and attentive drying have proved incredibly successful.
Unlike our other lots from Santa Barbara, Finca Sol resides on the south side of the mountain. The climate there tends to be drier, which provides ideal conditions for a natural drying process.