Cup Profile:
Fragrance and aroma: Tropical fruits, pineapple, peach, lemongrass, notes of rum and plums.
Taste and aftertaste: sweet, brown sugar, rum, red fruits, jasmine, silky body, prolonged residual to chocolate with liquor.

Manual and rigorous picking. Adequate equipment for the de pulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries and then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours

Once coffee has been fully washed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10,5%.

SCA Cup score: 88