Our first "aged" bean, Añejo is an elegant cup that will elevate your appreciation for smooth and easy drinking coffee. This Typica bean was "aged" using an extended fermantation process that translates into a smooth and well-rounded cup, enjoying notes of black tea, dried fruits, grapes, cranberry, and blackberry with a warm finish and balanced acidity.

• Roast Level: Light+

• Process: Washed with extended Fermentation of 300 hours

• Farm: Single Origin Microlot from Finca Maria Bonita in the Region of Montecillos, Marcala

• Flavor Notes: black tea, aged fruits, grapes, cedar, chocolate, caramel

• Enjoyment Suggestions: We usually take it black to fully enjoy the notes and flavors.

• Recommended water to coffee ratio (drip/pour over): 18:1. Add 18 grams of water for every 1 gram of ground coffee. Or 2 - 2.5 tablespoons of ground coffee for an 8oz cup of water.

History: Pedro Turcios is a farmer at COMSA (Cafe Organico Marcala S.A.), a prominent organic coffee cooperative located in the region of Montecillos in Marcala.

COMSA focuses heavily on ensuring the success of their farmers. They provide opportunities for fair trade and training, and resources to help advance their farming techniques and livelihood. And Pedro and his farming practices are a living example of this approach to enriching people's lives.

Pedro, a 4th generation coffee farmer and youngest of 6 brothers, decided to pivot from a career in professional soccer to become one of the most talented coffee farmers in Marcala. He is very passionate about his community and the outstanding practices that they have developed at his family's farm, Maria Bonita. He is also very proud of his single mother who raised him and his siblings and introduced him into the beauty of coffee.

Pedro has been a key figure in COMSA’s success. His vision has been crucial in upholding COMSA’s values. In a previous cupping session of his newest beans for Viva, Gerardo was impressed not only by the complexity of the flavors, but the elegance of the coffee that Pedro had created. His attention to detail, strict control on quality metrics, and his creativity allowed him to develop a remarkable "fermented" coffee. Pedro’s leadership represents a successful model of combining high-quality coffee production with strong environmental and social responsibility.