Aroma of tropical fruits and chocolates, coupled with a soft citric acidity, milky undertones with notes malt and chocolate, and it finishes off with red berries. This coffee was exposed to a dry anaerobic fermentation of 24 hours. The coffee is then placed inside grain pro bags for 60 hours maintaining temperature below 22 degrees celcius by placing the coffee inside a water tank. Later the coffee was placed on raised beds below 35 degrees celcius until the ideal moisture content was achieved.
Processing: Natural EF (Dry Anaerobic)
Altitude: 1400 - 1500 masl
Roasted for filter