Final opportunity for both Santiago Caro's Chiroso and Peterson Muthathai's SL28, coupled (and discounted) for a celebratory 1-2.
Santiago Caro
Though still in his twenties, Santiago is producing some of the most exciting Chiroso in Urrao, which transitively makes it some of the most exciting anywhere. Santiago's father, Jose Arcadio, first planted Chiroso in 2012 after acquiring seeds from the Godmother herself, Doña Carmen. Santiago has now joined his father in the management of Finca La Falda and brings to the table an advanced understanding of processing. This particular selection was harvested at peak ripeness, then fermented in-cherry for 24 hours. It was then pulped and fermented in stainless tanks for five days before being fully washed and dried on raised beds.
Ngarutua
Ngarutua Estate is located in the region of Embu, on the southeastern slopes of Mt. Kenya. The farm was originally established in the 1940’s and was named after its founder, Paul Muthathai Ngarutua. Paul's son, Peterson, who began his career as an educator, now oversees operations alongside his wife, Purity. The two have expanded the original ten acres to its current eighteen, and have planted a staggering 7,000 SL28 coffee trees. Additionally, they've built an on-site washing station and processing facility to control quality at every stage. To have an isolated SL28 from Kenya is increasingly rare, but when found (especially by producers as skilled as the Muthathais) is a very special treat.
*net weight: 400g (2 x 200g bags)
