THE TRUE ORIGIN COFFEE
Our Story... // Nuestra historia...
Sombra de la sierra was born as an effort to promote sustainable ways of growing coffee, which in return allows us to increase our quality of coffee with better agroecological practices.// Sombra de la sierra nació como un esfuerzo por promover formas sostenibles de cultivar café, lo que a su vez nos permite mejorar la calidad de nuestro café con mejores prácticas agroecológicas.
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Discover Our COFFEES
The Three Ways to Process Coffee // Las Tres Maneras de Procesar Café.
In the wet mill-or beneficio as we call it on the farm- there are three main ways of working with our coffee cherries.
Washed Coffee // Café Lavado.
The most common process. The coffee cherry is pulped with a hauler to separate the seed from the fruit. The beans are then washed with fresh water and dried under the sun, resulting in a clean cup with bright acidity and clarity of flavor
Natural Coffee // Café Natural.
In this traditional method, the whole coffee cherry is dried slowly under the sun, without removing the fruit. This slow drying allows the bean to absorb the natural sugars of the pulp, creating a cup that is sweet, fruity, and full-bodied.
Honey Coffee
A process in between washed and natural. The coffee cherry is pulped, but part of the sticky mucilage -the “honey”- is left on the bean while drying. This gives the coffee a rich balance of sweetness and complexity, often with notes of caramel and tropical fruits.
