Finca Idealista uses machetes instead of herbicides, a mushroom to kill insects instead of pesticides, volcanic filters to keep mucilage-filled wash-water out of the watershed, and chickens roost above the farm's compost to infuse it with nitrogen. Pickers are paid double local rates. Did we mention that Finca Idealista bought a rainforest just to protect it?
Finca Idealista has spent years developing the best way to conduct a carbonic maceration nanolot (not to mention getting apparatuses such as air traps and pH meters and liquids through customs). This lot is the result of a journey of trial and error, and collaboration with producers in other countries who shared their experiences and best practices for achieving mind-boggling cupping results. We think we now have it down to a science but we're open to further experimentation down the road. It'd be hard to rate this lower than mid 90's on a cupping scale, or maybe it needs a new scale because it doesn't even taste like coffee. It tastes like a signature drink in a very fancy (and creative) bar.
