The Adrubal lot is part of Carlos’s ‘Papa’ plantation, named as it was the first farm his parents collectively owned. Years later Carlos purchased this farm back and began his own coffee plantation. The cherries at Adrubal are left until they are almost over ripe, before being immediately taken to the wet mill and constantly moved on raised beds to ensure no over fermentation. The dried cherries then sit in the bag for up to one month in the warehouse to increase the flavour intensity. This coffee is consistently a favorite for us and our customers.