Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: Intense fragrance with plums, cocoa, nuts, vanilla and red fruits.
Taste and aftertaste: Nutmeg, vanilla, red fruits, chocolate, citrus acidity, dense body, long and complex aftertaste with sweet and nutty notes.
Rigorous picking, with cherries color purple-grape, with maturation grix grades of 18. Fermentation is done during 36 hours.
Coffee is left for about 48 hours in silo (temperature aprox of 35C), it is then pass to solar dry for about 15 days.