High in the Santa Barbara mountains, Carmen Erazo cultivates coffee under a dense forest canopy, where decades-old Pacas trees grow atop rich, mulched soil. These 15-year-old trees yield small but exceptional harvests, thanks to Carmen’s meticulous care and dedication to his land.

Carmen’s attention to detail extends to processing. After de-pulping, the coffee undergoes a 16-hour dry fermentation. The beans are then washed, with water changed up to three times, ensuring clarity of flavor. Finally, they are dried on patios or raised beds for about ten days, carefully rotated every few hours.

The result is a coffee that balances vibrancy and depth, offering bright notes fig, orange zest, and cacao fruit. Carmen’s dedication to both cultivation and processing shines in every cup, making this coffee a true reflection of his expertise and the unique Santa Barbara terroir.