Cherries were selected and fermented for 72 hours in anaerobic tanks. Then we de-pulped the cherries and fermented them in aerobic tanks for 48 hours. Finally, they were submerged in water for 3 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:
Lactic, butter, spices, and mangosteen.
Flavour:
Green apple, floral, brown sugar, white chocolate, vanilla, malic acidity, and silky body.
