Carlos Olivero named his parcel "Cubito" after a famous natural spring on the property. Cubito is planted out with Bourbon trees that thrive in the rich alluvial soil. The coffee from Cubito is wet and dry milled at Beneficio Bella Vista. Incoming coffee is mechanically de-pulped, fermented for 14-16 hours, and washed in concrete channels. The washed coffee is spread out on raised African drying beds where it dries for up to 15 days.
Featured in May 2014 BoxLearn more about Craft Coffee
San Francisco, California
Carlos Olivero Cubito
Antigua, Ciudad Vieja, Guatemala
Meters Above Sea Level
Savory aromas of cocoa, cinnamon, and hazelnut open into a dynamic cup with flavors of black tea and cherry that finishes with a clean brown sugar sweetness.