Roast Level: Light
Taste Notes: Dark fruits, Panela, Cinnamon, Spices and Sweet chocolate
Process: Washed Cinnamon
Grown by Luz Mila at Finca El Oasis
This coffee was exposed to a dry anaerobic fermentation of 30 hours with the pulp on, during this fermentation tartaric acid and cinnamon was added.
Afterwards cherries were pulped and gently washed and later left to dry on raised beds to 10.5% moisture content.