Campo Hermoso / Edwin Noreña

The process starts with selecting and classifying cherries, followed by a 72-hour fermentation to produce mosto. After fermentation, the coffee is depulped and undergoes another 72-hour fermentation with the previously produced mosto and yeast. Finally, the coffee is dried naturally in a parabolic dryer for 10 days.

PROFILE
Floral, Citronella, Lemongrass, Roses, Hibiscus, Lychee, Delicated, Clear, Velvet Body , Juicy Lemon & Lime Acidity