Drop Status: In Route
This coffee has been secured from the roaster and is currently on the way to Kick Ave. Ordering now reserves your bag from the drop, and we’ll fulfill it as soon as it lands.
Reinaldo Chilito runs the farm El Paraiso, located in El Purutal, San Agustin. The farm sits at 1859-1920 MASL over 6 hectares, 4 being planted with coffee. This lot is a separation of Pink Bourbon harvested over six days from September 22-27th, 2025. Though only his second season selling coffee as a microlot, Reinaldo has consistently produced some of the most dynamic coffees we taste, and this was our highest-scoring Pink Bourbon from the season. The cup is intensely ripe and jammy, showing notes of nectarine, mango, and orange blossom layered with rose florals and a candy-like sweetness.
Reinaldo was born and raised in San Agustin, where he developed a deep love for the countryside. Surrounded by agriculture, he began helping with sugarcane and seasonal crops at age 9. At 14, his parents gifted him a quarter hectare of land, sparking his journey as a grower. He met his wife, Doña Mariela, at 22, and as they started a family, they acquired more land to focus on coffee farming. In 2016, they planted their first pink bourbon trees after hearing about the variety’s potential for quality. After years of selling coffee locally without traceability, Reinaldo began searching for better markets. A few years ago, he found the Monkaaba project and proudly delivered his first micro-lot under his own name, marking a new chapter in his lifelong dedication to coffee.
Cherries are picked at peak ripeness every three weeks and are fermented for 24 hours. The cherries are then depulped and left to ferment for an additional 24 hours with the pulp from the prior day picking. The seeds are then washed and moved to drying rooms where the seeds dry for 15-20 days.
