The El Cipres estate has been in Alvares Gallardo's family since 1880, and he's operated the farm since 1992. In this time, Alvares and his family have achieved a Rainforest Alliance certification and created a strong bond with their workers. El Mirador refers to a narrow, 6.5ha strip at the top reaches of the estate, packed full of shade-grown, Bourbon variety. Once picked and sorted, the cherry is submerged in a sealed container for 24h, where carbonic maceration occurs. The maceration process helps remove the mucilage and aims to produce a more pronounced acidity, whilst still retaining the body and flavour associated with the natural process. This pronounced acidity jumps from the cup immediately; an intense grapefruit note brings a wild sharpness.  Bubble gum notes overtake, with a furious combination of strawberry and blue raspberry adding a balancing sweetness. Complexity abounds and tamarind notes with brown spice finish the cup; think nutmeg and clove.

INSPECTING THE CROP

PREPARING FOR PROCESSING

FLOWERING FRUIT

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