The coffee is depulped and putting in stainless steel tanks with all its mucilage.
Region: Piedades Sur, San Ramon
Crop: Current (Nov-Mar)
Processing: Anaerobic yeast fermentation, sun-dried
Farmer: Luis Eduardo Campos
Altitude: 1600-1750 (m.a.s.l.)
Full body intense cinnamon, sweet apple, caramel, medium acidity.
The unique flavors and tasting notes of this microlot came from its special processing method. It starts with handpicking very mature cherries that have a brix degree near 26. It develops acids such as lactic.