Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: Passion fruit, dark chocolate, tiled and amareto.
Taste and aftertaste: chocolate, passion fruit, pineapple, brown sugar, citric acidity, dense body and prolonged residual.
Manual and rigorous picking. Between 50 and 60 hours fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation.
After fermentation, the coffee is left from 48 to 72 hours in the silo, with rest intervals.