This offering comes to us from Finca San Rafael and is planted entirely in Bourbon with 50% shade cover. Generally, when it comes to harvest and processing only ripe cherries are picked and depulped on the same day. The coffee is then set to ferment for a minimum of 12 hours, washed, then placed on a patio or raised beds to dry for an average of 12 day’s time.
Fragrance: Dried Apricot and Slightly Nutty
Medium Body, Clean ,Sweet Finish.