Workers collect these cherries on January 21st and rest 24 hours before they’re crushed. Almost immediately thereafter, they enter fermentation tanks with a controlled temperature ranging from 20 to 30 degrees celsius––the cherries come out with a new pH of 4.4 (slightly acidic) once they’ve soaked for three days (72 hours). Next, the beans are placed on African raised beds to slow-dry for nine days before they’re carefully hand-washed. Just before preparation, the coffee rests under the shade for one day. This entire process creates a sweet, mellow acidity with a heavy, complex body.
Cupping Notes: Sweet, heavy body, mellow acidity, and complex with a deep fruity flavor.