As both an experienced farmer and cupper, what he brings to the table is quite rare. While he also cultivates the common Caturras and Colombias his specialty is his array of Bourbons and none more prominent than this pink mutation.

His post-harvest process is second to none with an immaculate and inentionally well-appointed wet mill and drying facility. Edier is also one of few farmers that we know of that employs the use of Tephrosia, a short, rapidly growing, nitrogen-fixing tree.

The resulting cup is light with subtle complexity and a delicate mouth-feel. It’s very more-ish…

As usual, if you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can’t wait…