Another familiar coffee for most. We were running this coffee earlier at the beginning of the year and we are very happy to welcome the fresh crop of the same lot. This coffee has been so consistently prepared by our good friend, Octavio Peralta that the cup almost taste like how we remembered enjoying it almost a year back from the previous harvest.

Coffees cherries are pulped minimally off the skin and submerged in containers with 80% full without water and hermetically sealed to be anerobic. The container is submerged in water to keep the temperature constant at 16-18 degrees, and the cherries are left to ferment in there for 48hrs before drying on African raised beds 33 days.