Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: Jasmine flower, brown sugar, and stone fruit.
Taste and aftertaste: Vanilla, blackberry, citric acidity, creamy body, and long aftertaste with good complexity.
Manual and rigorous picking. Adequate equipment for the de pulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries and then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours
Once coffee has been fully washed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10.5%.