Arbin Stanly Molina Fernandez

Arbin comes from a coffee growing family. After working in a textile factory for a while, he was gifted land by his father Stanly, with whom he learned about farming as a child. On his small farm, La Montaña, he grows exclusively Parainema, in addition to some Plantain and Oranges.​ ​

We first bought coffee from Arbin when he contributed to our Santa Barabara Natural Parainema Blend and are excited that he’s now producing sufficient volume to sell his coffee as separated microlots. Despite dealing with frustratingly typical struggles for producers in the area (lack of labour and rising costs of agricultural supplies amongst others), Arbin has produced two different lots that we’re excited to bring to the UK offering.​ ​

In addition to a Natural processed lot, he’s produced this stunning Honey processed lot. After fermenting the cherries for 48 hours, the coffee is pulped and then dry- fermented in plastic bags for a further 96 hours. The coffee is then dried in a parabolic solar dryer for 12-15 days, and sorted by hand to remove any defects that results in a sweet, juicy cup profile.