Cherries were selected according to their red ripening point. The cherries were pulped and then fermented in aerobic tanks for 72 hours. Finally, we submerged the cherries in water for 2 hours.
Drying Method:
After being immersed in water, the coffee eas dried in mechanical dryers for 96 hours at a temperature of 39C.
Coffee details
Fragrance / Aroma:
Pear, aromatic to limoncillo, jasmine, and coriander seed.
Flavour:
Spices, anise, green apple, coriander seed, white chocolate, malic acidity, medium silky body, clean, and refreshing aftertaste.
