Origin, Producer, and Process Information
Total Crop Area
Fragrance and aroma: Brown Sugar, white chocolate, fruity, and sweet guava.
Taste and aftertaste: Plums, cocoa, malic and citric acidity, dense body, blueberries aftertaste.
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.