Innovation Rooted In the Traditional
Coffees from the Nasa Indigenous community are special, and Finca El Pedregal are no exception.
It could be the organic-by-tradition setting, or the way the go-to semiwashed process hasn't changed in years, or perhaps the aerobic natural processing in some cases, but somehow, every coffee I've received from the Liz-Andela family has been nothing short of stunning.
While tradition has dominated the area for decades, the Liz-Andelas have begun the journey to modernize their farm in order to add further consistency to their experimental lots and begin buying coffee cherry from their neighbours.
Whether it's semiwashed or natural, bourbon or tabi, the coffees from here are incredibly sweet and complex.