Gaspar Diaz Domingo is a first-generation coffee producer, purchasing his tiny 0.6ha farm 12 years ago, on which he immediately planted coffee trees. The name Tipoj comes from the local indigenous language Popti, translating as "White Sands" and referring to the sandy white soil of the farm. Having grown up in agriculture, Gaspar pays immense detail to his harvest, only picking the ripest cherries with each pass. His focus is on producing better coffee every year, with help from the Cooperative El Sendero, a local group which provides support for coffee producers in the area. Gaspar incorporates a second fermentation following processing, resulting in a coffee with great clarity. Crisp green apple comes first from the cup, a bright acidity that dances on the tongue. Following this is sweet, jammy orange and hints of chocolate, reminiscent of a Jaffa Cake. An incredibly clean cup when brewed, perfect for drinking all day long.

FRUIT ON THE TREE

36H WET FERMENTATION & WASH PROCESS

SUNDRYING ON THE PATIO FOR 6 DAYS

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