After being harvested, the coffee is transferred to the micro-mill and goes directly to the fruit drying area (the pulp is not removed). It is dried in the sun for 30 days with a constant movement to give a uniform drying. This process is very friendly to the environment since the honey and its shell are not extracted from the grain, this means that there are no honey waters or chaff solids. 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.
₡3,300.00 – ₡6,000.00
Finca: La Pacaya
Flavor Notes: Sabores Exóticos, Muy dulces, Frutos rojos y Avinados
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