Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: White chocolate, plums, and citrus flower.
Taste and aftertaste: Chocolate, red fruits, vanilla, good sweetness, dense body, medium high acidity, a very uniform coffee.
Manual and rigorous picking. 36 hours of fermentation in whole cherries in a special barriel with open air. Once this hours are complete cherries are pulped to then start the second fermentation in mucilage for 24 hours.
After fermentation coffee is washed and taken to the mechanical dryers where it last around 5 days at a temperature of 35°C. The parchment is stored in a temperature control warehouse (18° – 20°C) until the lot are exported.