La Estrilla Natural

Wilson Vaquiro, affectionately known as “The Professor of Coffee,” pours a lifetime of knowledge and passion into every coffee he produces. As a member of the Tres Esquinas producer association, Wilson skilfully combines traditional methods with innovative approaches. In this lot, he employs an anaerobic fermentation process, sealing the beans for two hundred hours to enhance their complexity and depth. The five-day drying period, using the marquesina system, brings out vibrant flavours while maintaining a balance that’s both refined and lively.

The result is a coffee that dazzles with its flavour profile. Bright notes of tangerine and panela shine through, complemented by tropical hints of passionfruit and pineapple. A lively citrus acidity adds energy, while a full, creamy body provides a smooth, satisfying texture. The process creates a cup that’s as sweet and complex as it is memorable, offering a glimpse into Wilson’s extraordinary skill and dedication.