Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: Brown sugar, cocoa, raisins, vanilla, and tamarind.
Taste and aftertaste: Black cherry, cocoa, licorice, winy fruits, malic and citric acidity, dense and creamy body, coffee with good complexity.
Manual and rigorous picking. The picking is done in the harvesting peaks to guarantee the amount required to obtain a good batch of natural coffee. The coffee is collected in the indicated maturation. Fermentation is done for 35 hours in special barrels.
After the picking, the coffee is left 48 hours in the silo and then is moved to solar drying. Coffee is left in storage for 1 month to help stabilize it and reduce the astringency of freshness.