The Cherries were selected and fermented in aerobic tanks for 12 hours. Then the cherries were fermented in anaerobic tanks for 48 hours. Finally it was de-pulped and fermented in anaerobic tanks for 24 hours.
Drying Method:
The coffee after the second anaerobic fermentation was dried in mechanical dryers for 96 hours at temperatures of 39°C.
Coffee details
Fragrance / Aroma:
Lemon peel, tangerine, and aromatic mint.
Flavour:
Peppermint, lemongrass, carambolo fruit, anise, hazelnuts, medium citric acidity, orange, refreshing, and long body.
