Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: Tropical fruits, cherries, and floral.
Taste and aftertaste: Flavor and residual to 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 35°C), it is then pass to solar dry for about 15 days.