Boris began his visit with a guided tour of our wet mill processing plant, where he observed the careful post-harvest processes that ensure the highest quality beans. He then continued to our drying and hulling station, gaining insight into the techniques we use to preserve flavor and consistency.
The journey continued at our sensory analysis lab, where Boris explored the science of aroma, flavor, and texture in coffee. He also visited our microbiology lab, where he learned about the role of microorganisms in fermentation and quality control.
Finally, Boris explored the lush coffee plantations of Finca Paraíso Villa Esperanza and Finca Paraíso Villa Alejandro, where he saw up close the different varietals, cultivation methods, and sustainable practices we implement daily.
His visit highlights the importance of knowledge-sharing and collaboration in the world of specialty coffee. Thank you, Boris, for your passion and curiosity!
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