narino micro-lot
1800 - 2200m
washed 
caturra
 
recommended roast : medium
 
the harvesting is done by hand and a little later as normal so that the coffee cherries can reach a greater degree of maturity. after the coffee cherries are left to soak, they go through the traditional pulping process.
fermentation lasts 40 to 70 hours and is carried out in small batches in order to avoid an increase in temperature. once washed, the cherries are dried in the sun for 25 to 30 days.
 
cupping notes: outstanding aroma,  super sweet, floral, pear, beautiful bright acidity with excellent flavour layers.