Coffee Anaeróbico

The coffee reaches the micro-benefit and the pulp is removed, leaving the grain’s own mucilage (honey). Then it is left to rest in covered water for 72 hours, after this time it is transferred to the African beds for drying in the sun for 15 days. When the coffee reaches a suitable humidity point, it is stored where it rests for 2 months before being peeled, roasted and packed for sale.