Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: tropical fruits, cherries and floral.
Taste and adftertaste: plums, white chocolate, delicate, peach, citric acidity and creamy body
Manual and rigorous picking. 36 hours fermentation in cherry with controlled temperature.
Coffee is left for about 48 hours in silo (temperature aprox of 35C), it is then pass to solar dry for about 15 days.