Season Coffee! Limited units availbale
Origin, Producer, and Process Information
Total Crop Area
1.400- 1.860 masl
Fragance and Aroma: Cherries, cocoa and brown sugar.
Taste and Aftertaste: Cocoa, creamy body, citric acidity, residual to sweet chocolate.
Manual and rigorous picking. Between 48 and 50 hours of fermentation in cherries with controlled temperature. The coffee is collected in the indicated maturation.
After fermentation, the coffee is left for hours in the silo and then is moved to solar drying for 28 days. Afterwards, it is storage for 3 months to help stabilize it and reduce the astringency of freshness.