Tropical yellow fruit tones: mango, peach, and oolong. Dark berry and citrus. Backed by notes of cola and brown sugar.
A few years back, Jaime Muñoz purchased an empty farm plot, adjacent to two plots he manages for his family. Together, the three plots are Finca Los Primos. Jaime directs all farming, harvesting, and processing practices of Los Primos, but this lot represents the very first harvest of his own. Los Primos sits high up on the Santa Barbara mountain, at about 1760 masl. The farm’s steep slopes climb upward towards the summit and the mountain’s remaining forest. It overlooks the rooftops of El Cielito’s town center, and further cascades down towards the lake. The lake strongly influences the climate of the mountainside. Low hanging clouds roll up and down the hillsides throughout the day. The cool winds and frequent cloud coverage contribute to the region’s elongated harvest, with several pickings throughout the season. Jaime harvests cherry from March - May, and even into early June. The cherry is depulped and undergoes 12-18 hours of dry fermentation before being rinsed with fresh spring water. His washing tank and hand crank depulper are kept squeaky clean. The parchment is slowly dried in solar dryers for 7-10 days. Jaime has also planted 300 shade trees, grows culinary herbs, and has scattered peach and local avocado trees throughout the farm. They are currently in the process of complete organic conversion.