This coffee has a particularly fruity characteristic which is due to the extended fermentation method that producers use in this area. The coffee is first washed and sorted and then pulped before being left to ferment for 3 to 4 days until the mucilage can be removed easily and has become a pinkish colour.
TASTING NOTES: Cashew, Creme burlee, lemon
REGION: Kochere District
FARM: Todos Santos
ALTITUDE: 1750-1850 masl