This is a washed SHG microlot from producer Jose Adin Baide and his farm 'Los Baide' in the village of Las Flores, Santa Barbara.
Jose Adin Baideis a small producer from Las Flores, Santa Barbara department, in the region of Montecillos. Jose has 2.45ha of land planted with mixed varities at an altitude of 1,390masl.
From a young age Jose helped his father on the family farm during his spare time but for financial reasons his father sold the land. At the age of 15, he started working as laborer to save for a farm of his own. Without a proper nursery Jose had to take seedlings from old farms and slowly build his own farm. The farm includes trees of the Pacas, Catuai, Ihcafe 90 and Parainema varieties with the latter making up almost 60% of the total farm.
Ripe cherries are pulped on the day of harvest and fermented without water for 12-20 hours to breakdown the remaining sugary mucilage. The coffee is then washed at least 4 times with clean water and dried in a greenhouse for an average of 15 days. During this time the coffee is carefully turned and selected to remove any defects.
The coffee comes from the village Las Flores in the mountains of Santa Barbara, a massif 121.3 km2 long and with a maximum height of 2750 masl. The region is mostly a virgin forest reserve which was declared a national park in 1987. Most of the native people of the area began to grow coffee in the 1940s, mainly in the lower areas, although it was always a secondary crop. From the 1970s, coffee became the primary crop in the area, promoted by the rise in prices at that time, with Bourbon being the most widespread variety. Since then coffee has become the basis of the local economy as well as an important cultural element.
The wider Montecillos region is notable for its high altitude and subsequently cool temperatures, which allow coffee cherries to mature slowly and develop increased complexity in the cup.