Cherries were strictly selected and fermented in an aerobic tank for 15 hours. Then the cherries were fermented in GrainPro bags and anaerobic tanks for 72 hours.
Drying Method:
After anaerobic fermentation, the coffee was dehydrated in mechanical dryers for 192 hours at temperatures of 38°C and ends its drying process in solar drying for 48 hours.
Coffee details
Fragrance / Aroma:
Blackberry, cherry, white chocolate, and tamarind.
Flavour:
Tamarind, bright acidity, vibrant, grapes, cognac liqueur, and blueberries.
