Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: Red berries, sweet chocolate, and panela.
Taste and aftertaste: Plums, panle, dense, juicy, citric, and cocoa residual.
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.