El Silencio

The main harvest occurs in September and October, with a secondary mitaca harvest in June and July. Jhoan works alongside his family, and employs two permanent workers and five additional pickers during the harvest season.

Processing at El Silencio involves floating ripe cherries in plastic tanks to remove defects, fermenting them in both plastic bags and tanks, and drying the coffee on high wooden beds known as “planchones”.

Espresso Recipe
Pressure | 9 Bar
Temperature | 93°C
Dose | 17g
Yield | 40g
Time | 25 sec

This coffee has been roasted for espresso brewing methods, including moka pot and espresso machine. To find the method that suits your taste, check out our Brew Guides.