Green coffee from Hacienda Masini for connoisseurs and home roasters.

Limaní & Marsellesa, with traces of Caturra, Typica, and Bourbon. Shade-grown, fair-wage, bird-friendly coffee, with 10% of proceeds going to Natucaribe. Hand-picked fully-ripe cherries are wet-milled on day of harvest, then sun dried in small batches on protected rolling trays. Comes in Craft Hermetic Bag.

Notes from Hacienda Masini

80 days.  Harvest to purchase. The cycle of coffee at Hacienda Masini for 150 years… 

Harvest begins in early October when ripe coffee cherries are picked and de-pulped the same day to remove the red skin. Green cherries stay on the tree until they are ripe. The next day, the de-hulled beans are washed and sun-dried on trays. These trays can be moved under the house to keep them dry. In 10-20 days, depending on sunlight, the beans dry to 11.5% humidity. They are then stored in air-tight bags for two months to enhance flavor. After that, they go through a machine called a “piladora” to remove any remaining thin skin, similar to peanut skin. Once "piladas," the beans, now known as green beans for their color, are ready for roasting and packaging.