• Variety: Pink Borbon
• Process: Natural + Coconut
• Altitude: 1.750 masl
• Farm: Various Farms
• Flavor Profile: Citrus, Coconut, Lemonade, Creamy & Tropical Fruits
The process starts with hand sorting to select only ripe cherries and remove impurities like leaves or stones, which are then co-fermented with yeast and coconut flavors. This fermentation occurs anaerobically in plastic tanks for 144 hours, allowing the tropical flavors to fully infuse into the beans. After fermentation, the coffee is sun-dried for 30 days with lemon peel to impart a distinctive citric finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun and mechanical drying methods, ensuring a consistent and thorough drying process. Finally, the coffee undergoes a 45-day stabilization period in GrainPro bags before milling. This meticulous process results in a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruits