Harvest is conducted ensuring that only the ripest cherries are picked. The cherries are then floated in water in wooden boxes so underdeveloped and damaged cherries float can be removed. Cherries that sink are carefully depulped and fermented for 8-12 hours and then be washed with fresh water from local sources. Waste water is processed in filtration ponds to avoid contaminating local water sources. Parchment coffee is dried in raised beds under cover, for 6-8 days before it is collected by the organization.
Altitude: 1200-1550 metres
Varietal: Typica, Catuai and Mondonavo and Castillo
Roasting Profile: very light
Cupping Notes: Berry, milk chocolate, hibiscus, textured and sweet.