Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: Chocolate, vanilla, and citric.
Taste and aftertaste: Plums, vanilla, citrus grapefruit, bright acidity, dense and creamy body, good sweetness.
Rigorous picking, with cherries color purple-grape, with maturation Brix grades of 18. Fermentation is done during 36 hours.
Coffee is left for about 48 hours in silo (temperature aprox of 35°C), it is then pass to solar dry for about 15 days.