Marco Romero | Bourbon Natural Weight:20kg Coffee at Amatillo is grown

Coffee at Amatillo is grown under a diverse shade canopy that includes Gravilea

soil health and selective picking guide the work on the farm

which ensure optimal growth and environmental sustainability

The farm sits near Mbala

it doubles as a full particle size analyser

Marco Romero | Bourbon Natural Weight:20kg Coffee at Amatillo is grownThis Red Bourbon natural was produced by Marco Romero Santiz in La Concordia, Chiapas, at around 1600 masl. Harvest is closely controlled. Cherries are picked by hand only once they reach full maturity, measured at roughly 24 Brix, and taken each evening to Beneficio Edelmira for processing. At the mill, cherries are floated and cleaned before being sealed in GrainPro bags for a 36 hour anaerobic rest. Drying then takes place slowly over around 20