This marks Oscar’s first step into the world of experimental coffee, a humble yet ambitious beginning shaped by his dream of joining the ranks of the specialty coffee industry. With a heart rooted in tradition and eyes set on innovation, Oscar envisions transforming his farm into a more sustainable, thriving haven for extraordinary coffee.

He has already begun to reshape his land, planting rare and complex varietals like Geisha and Wush Wush—seeds of the future quietly taking root. While these trees grow, he dedicates himself to mastering the art of fermentation and processing, driven by curiosity and care.

For this particular lot, Oscar fermented the coffee cherries in sealed tanks for 110 hours, allowing rich, fruity notes to slowly develop within their skins. He then carefully depulped and washed the beans, preserving their natural sweetness and enhancing the clarity of their flavor. The result is a cup that speaks of patience, passion, and the promise of what’s to come.