Roast Level: Medium Half
Tasting Notes: Wood, Orange, Vanilla with a citric lemoy finish
Process: Fully Washed and Sun Dried
Altitude: 1,350 – 1,700 MASL
About the Coffee: More than farming it is an art; which has been passed on through generations. After the red and ripe cherries are picked, they are depulped by passing them through a manual depulper at the farm. The pulp itself will be used later as a natural fertilizer. The mucilage is immediately removed through the wet process which dissolves its sucrose ingredients by leaving the beans in a processing tank anywhere from 12 to 18 hours. Once this process is complete, farmers sun dry the parchment on patios.
Only those who meet the cup profile standards are then milled, sorted, and classified for export.