Cherries are strictly selected at perfect maturity and fermented at an altitude of 1800 mass for 120 hours in aerobic tanks. Then cherries are de-pulped and fermented in aerobic tanks for 24 hours, to finally being manual washed to detach the musilago
Drying Method:
After manual washing, the coffee was dried in a solar dryer for about 18 hours, then it was transferred to mechanical dried for 84 hours at 37°C.
Coffee details
Fragrance / Aroma:
Floral roses, lime, lemon peel, citrus, and peach.
Flavour:
Peaches in syrup, malic acidity, vanilla, light red fruits, cherries, creamy body, tangerine, clean, and refreshing aftertaste.
