Pedro José Urquía Turcios is one of the new trailblazers who has been brought up with the COMSA philosophy. He has his own farm called La María Bonita (named after his mother), where he cultivates coffee with organic farm management practices he learned at COMSA. Pedro also practices meticulous harvesting standards, which includes selectively picking the Colombia Amarillo varietal from a 2.5 acre parcel using brix measurements to determine optimum ripeness, followed by hand sorting the cherries, and cherry floating to remove less dense and damaged beans. Sorted cherries are depulped and fermented in sealed barrels for 100 hours, and then gently dried over a period of up to 18 days. The results are an outstanding coffee worthy of being a single producer micro-lot.
Very unique taste profile. I’ve only had two anerobically fermented coffees and didn’t like the previous one. But this one is great.