Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: Floral, cocoa, panela, and plums.
Taste and aftertaste: Cocoa, plums, floral, citrus, and silky.
After fermentation, the coffee is dried in silo to dehydrate the cherries for about 24 hours at an average temperature of 37°C. Later the cherries are move to a parabolic sun dryer for about 20 days. Coffee is left in a temperature control warehouse in a temperature between 18°C – 19°C.
Rigorous cherry picking, it has 7 days of fermentation in anaerobic form. Coffee cherries are collected at the indicated maturation stage, known as “grape type”.